Char Siu Pork


Preparation info

  • Difficulty


  • Serves


Appears in

The Daily Mail Modern British Cookbook

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About


  • 1 kg/ lb shoulder of pork salt and pepper
  • 2 tbsp sunflower oil, plus more for greasing
  • 1 tbsp soy sauce
  • 2 tbsp dry rice wine
  • 115 g/ 4 oz shallots, finely chopped
  • 3 garlic cloves, finely chopped
  • 5 tbsp hoisin sauce
  • 2 tbsp honey


The day before you want to cook: cut the pork into strips 5–6 cm / 2–2½ wide and put them into a dish into which they will just fit in a single layer. Season lightly with salt and pepper, then dribble over the oil, soy sauce and rice wine. Sprinkle over the shallots and garlic. Spoon over the hoisin sauce, cling-wrap and refrigerate overnight.

The next day, remove the pork from the fridge about 1 hour before you start cooking to allow it to come to room temperature. Preheat the oven to 180°C/350°F/gas 4.

Brush a roasting tin with oil. Lay the pork in it and dribble over half the honey.

Put to roast, turning the pork over after 20 minutes. Turn again after 10 more minutes, baste with the remaining honey and cook for 10 minutes more. By this time the exterior should be slightly charred and the meat just cooked. If not, turn the pork over again and give it a final 5 minutes, turning the temperature up to 200°C/ 400°F/gas 6.

Remove the pork to a board, chop into bite-size pieces and serve at once.