Char siu pork

Char siu pork

Ingredients:
900 grams fillet of pork,
225 grams Hoi Sin sauce,
2 tablespoons Shao Hsing rice wine or brandy,
1 teaspoon sesame oil,
3 tablespoons honey.

Preparation:
Cut the pork into strips about 20 cms by 4 cms.
Marinate with the Hoi Sin sauce, wine and sesame oil in a shallow dish under cover for at least 12 hours. Optional: a little red colouring.
Place a baking pan filled with about 3 cups boiling water at the bottom of a preheated 220 degrees centigrade oven. Take the pork strips out of the marinade and drain (reserve the marinade). Place the meat flat on a greased wire rack and roast on the top shelf of the oven for 15-20 mins, allowing the juices to drip into the pan of water. Baste with the marinade, reduce the oven temperature to 180 degrees centigrade and continue roasting for a further 20-25 minutes.
Remove the meat from the oven and brush with the honey (thinned down with a little water); then return the meat to the oven and cook for another 4-5 minutes to crisp the outside a little and give it a rich colour.
When the meat is quite cool, slice across the grain just before serving; this preserves the flavour and moist texture. Bring the marinade to a boil with the drippings and water in the baking pan; simmer gently for a few minutes and strain into the jug to serve with the meat. For health conscious persons, serve with hot chilli sauce instead of this gravy.