Go to any Chinatown and you’ll find hooks of this glossy red meat in the windows. Sliced over rice, stuffed in buns or added to fried rice, it’s a cherished Chinese dish. Char sui gets its colour from fermented red bean curd and its shine from maltose sugar and is then roasted or steamed. I’ve taken liberties with the hard-to-find ingredients to create a much more accessible grilled version.
Place the pork in a zip lock bag. In a bowl, mix all of the remaining ingredients together, keeping back
Preheat a chargrill pan or an outdoor grill and use indirect heat so the meat is not sitting directly over the flames. An easy way to do this with charcoal is to arrange a drip tray in the middle of the grill and arrange the hot coals around it.
Remove the meat from the marinade, scraping the leftovers into a bowl. Place the pork on the grill and brush with the marinade. After 5 minutes, turn over and glaze the other side. Continue to repeat this until the meat is sticky and a little charred on the edges, about 20 minutes. Near the last 10 minutes of cooking, drizzle the honey over each side to give it an extra dose of stickiness. Cover with foil and let sit for 5 minutes until slicing.
Serve with steamed or XO fried rice, pickles and steamed greens.
© 2018 All rights reserved. Published by Murdoch Books.