Proper Char Siu Pork Shoulder

Charmaine Lu -
  • 600g pork shoulder, skin removed, cut into 2 lengths
  • 3cm piece of ginger, finely chopped
  • 2 chopped garlic cloves
  • ½ tsp Chinese five-spice powder
  • 1 tsp smoked paprika
  • 2 tbsp tomato puree
  • 2 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 2 tbsp rice wine
  • 4 tbsp hoisin
  • 2 tsp sesame oil
  • 4 tbsp runny honey
  • Pop the pork shoulder in a roasting tin and mix all the other ingredients in a small bowl, then rub the mixture all over the pork pieces. Leave in the fridge overnight.
  • When ready, preheat the oven to 180C. Roast the pork for 1.5 hours, turning once and basting regularly, or until caramelised on the outside. Once cooked, remove the pork pieces from the tin and dilute the sticky pan juices with some boiling water to create a thick pouring sauce. Carve the meat into thin slices and serve with the sauce and any sides you fancy.
2 hrs
3 serving