Char siu pork

• Selecting cut of pork: When picking the pork, try to find a cut that has a good amount of internal fat. Look for thin, even streaks of fat that are dispersed throughout the muscle. Lean pork will become dry.
• Roasting rack: Although not necessary, placing the pork on a rack over the roasting tray will allow air circulation around the meat. This helps the pork roast evenly and prevents it from sitting in the liquid, which could make it soggy.
• Initial cooking step: From experience, cooking the pork at a lower temperature and covered in tinfoil helps retain moisture and reduces the chance of drying out. Slow cooking at lower heat breaks down the connective tissue in the pork, making it tender and juicy. You are also less likely to burn the honey.
• Final cooking step: Alternatively to cooking in the oven at 220°C for 15-20 minutes, you can finish the pork under the grill for a few minutes to get a charred finish.

• An equal amount of honey can be used instead of maltose for the glaze mixture.
• If you don’t have five-spice, a combination of ground ginger and cinnamon can provide a warm and aromatic flavour, though the complexity will be different.
• A good alternative to Shaoxing wine is dry sherry or rice wine vinegar with a little white sugar.

Always allow the char siu to cool completely before storing it. This helps prevent condensation, which could lead to soggy or mushy meat. Sliced char siu will still keep for the same amount of time but may lose quality in texture quicker. If possible, store any leftover marinade to help retain the tenderness of pork when re-heating.

• Refrigeration: Store in an airtight container in the fridge for up to 3–4 days. Wrap it tightly in cling film or tinfoil before placing it in the container for added freshness.
• Freezer: Freeze for up to 3 months. Wrap tightly in cling film or tinfoil before placing it in a freezer-safe airtight bag.

Allow to thaw overnight in the fridge if frozen.

• Oven: Pre-heat the oven to 160°C. If you have leftover marinade or some of the glaze, brush it onto the pork before re-heating or add some water help keep it moist. Cover the char siu loosely with tinfoil to prevent it from drying out. Roast for about 10–15 minutes, or until heated through. If you want to re-glaze it for a glossy finish, uncover the foil during the last 5 minutes and brush with more glaze.
• Microwave: Place it on a microwave-safe plate and cover it with a damp paper towel to trap steam and keep it moist. Microwave on medium heat for 1–2 minutes, or until hot.