1 Pork fillet
5 Tablespoons light soya sauce
3 Tablespoons dark soya sauce
5 Tablespoons runny honey
3 Tablespoons sugar
1 teaspoon five spice powder
½ glass Chinese rice wine (or sherry)
3 Tablespoons Hoisin sauce
1 thumb-size piece of crushed ginger
4 fat cloves crushed garlic
2 Tablespoons runny honey
1 Tablespoon dark soya sauce
1 Tablespoon vegetable oil
Mix all the marinade ingredients together and warm in a saucepan till sugar dissolved. Pour over the pork and leave for at least 8 hours in fridge.
To cook the Char Sui, heat oven to 210 C and place meat, basted with some of marinade, on a rack over a roasting pan with a couple of centimetres of water in it. Roast for 20 min, then baste again on both sides, turn meat over and reduce heat to 180 C. Roast for another 10 min, then baste and turn again, and roast for a final 10 min.
Transfer meat to a plate, empty pan of water and line with foil. Place meat and rack in pan, brush liberally with glaze and put under grill for about 5 min, till glaze is glossy and starting to catch at edge. Turn meat, glaze again, grill till also glossy and starting to caramelise.
Plate up in slices on bed of rice and chinese vegs.
(OPAL CLUB DINNER 2008)