Char Sui, probably the most common and most widely eaten of all the Chinese BBQ meats, can now be savoured in your own kitchen. The recipe is easy and cheap and, surprisingly authentic.
Sweet and sticky, this meat is deliciously moorish. and there’s never any leftovers in my family !
Hardest part of this is finding the right meat. If you can get pork neck (or collar as some call it) then its game on. Otherwise, its just not gonna have the right amount of meat to fat content and is either dripping in fat or lean like a racehorse. So persevere and hunt down some pork neck from your local butcher.
- couple of good pinches of Chinese 5 spice powder
- 2 Tbsp Creamed honey
- 2 TBsp Hoi Sin Sauce
- 1/2 cup Dark sweet soy
- 1 chunk Red fermented bean curd + some of the juice (must be red for the colour)
- 2 Tbsp Shiaoshing wing (I prefer the dark one)
Slice the pork neck in suitable sixed slices incorporating some of the lean and fatty portions of the cut.
Rub with 5 spice powder and set aside.
In a seperate boil add all the remaining ingredients and mix well to combine.
Pour over pork and let marinade in fridge for 12+ hours
When I cooked the pork under the grill it comes out very well. To avoid a big cleanup afterwards I suggest you line the botom of your grill pan will al-foil. Place the pork on the baking rack and brush with marinade. Cook on highish heat until a little singed. Turn over and repeat until the meat is just cooked, continually basting the meat throughout the cooking process.
Lastly cover and let the meat rest for say 10mins, that will finish off the cooking process.