Char siu marinade

Char siu sauce

Tau miu

Sliced garlic

Julienne ginger

Kikkoman soy sauce

Castor sugar

Honey glaze

Toasted sesame seeds

 

MARINADE

8 tbsp hoisin sauce

2 tbsp crushed yellow bean sauce

150ml shaohsing wine

1 tbsp five spice

3 tbsp salt

1 bowl sugar

5 tbsp golden syrup

 

Combine all the ingredients and pour over the pork, marinade for 24 hours.

 

CHAR SIU SAUCE

1 tbsp garlic puree

2 tbsp vegetable oil

2 tbsp sesame oil

2 sharing bowls hoi sin sauce

1 sharing bowl water

2 ½ sharing bowls castor sugar

 

 

 

HONEY GLAZE

50% honey

50% syrup

 

Heat a pan with a little oil and colour the pork on all sides, add a little of the marinade and roast in a hot oven, brush with honey glaze every few minutes and keep turning the pork as the sauce will burn. Meanwhile heat a wok with a little vegetable oil and add 10-15 strands of ginger and 5-6 slices of garlic. Next add the tau miu, Kikkoman soy and a little sugar, wok fry very quickly as they should only be ¾’s cooked. Arrange in a line in a centre of a bowl, slice the pork and place on top, pour some of the hot char siu sauce over the pork and garnish with sesame seeds.