Cantonese Style Barbecue Pork

Cantonese Style Barbecue Pork

Whether baked in your oven or roasted on the barbecue, these party char siu (fork-roasted) style strips of tasty pork will be a winner at your summer or winter party or if marinated in advance, just for a weeknight dinner! 


Here, I’ve made strips of meat from the start so no slicing up, it’s glazed all over and totally ready to go! You can of course do this same recipe with the pork fillet and then slice it up in the traditional way! The choice is yours! I’ll guarantee there’s no thought of any being left over, they just…..disappear!

 

Easy

Prep time: 1hr 10mins

Total cooking time: 2hrs

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Serves 4


INGREDIENTS


700g Pork shoulder steaks approximately 4 (or 2 Pork fillets)

1 Tbsp brandy

2 Tbsp sherry or ginger wine

2 Tbsp light soy sauce

1 Tbsp dark soy sauce

2 Tbsp hoi sin sauce

2 Tbsp Plum Star Anise Pepper Jelly


Method


  1. Cut the pork into long ¾inch strips. 
  2. Add the brandy, sherry or ginger wine, the soy sauces and the hoi sin sauce to a bowl and combine.
  3. Pour the marinade over the pork strips into a bowl. Stir to thoroughly and cover with clim film. Then marinate for at least 1 hour.
  4. Preheat the oven 200°C/400°F.
  5. Lay the marinated meat strips in a single layer on a rack arranged over the base tray with about ½ inch of water underneath. This is to catch the drips as it cooks.
  6. Roast for 30 mins turning the pieces halfway.
  7. Take out of the oven and allow to cool for 5 mins.
  8. Generously brush all the pieces of meat with the Plum Star Anise Pepper Jelly and return to the oven for another 3 mins.


Serve hot with rice or noodles and mixed vegetables with a dollop more of Plum Star Anise Pepper Jelly on the side! Double, triple, or quadruple this recipe for a party dish and it will soon be gone….in minutes!