Grilled Sticky Char Sui Pork

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.