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1
Combine the macerating sauce ingredients in a bowl, and work it into the pork.
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2
Put the pork and sauce in a plastic bag, and leave to macerate in the refrigerator for 3 to 6 days.
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3
Rub the meat through the bag a few times to make it even more tasty.
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4
Tie the pork up with kitchen twine to neaten up the shape.
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5
You can tie the meat up in any way you like.
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6
Be sure to have the meat at room temperature before roasting.
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7
Place a piece of aluminium foil and a rack on an oven baking sheet.
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8
Preheat the oven to 350F/180C.
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9
When the oven is at the right temperature, put the pork on the rack.
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10
Roast the meat for 40 minutes.
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11
Take it out every 10 minutes to brush with the sauce and turn over.
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12
After 40 minutes, raise the oven temperature to 480F/250C and roast for 2 more minutes.
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13
Turn the oven off and leave the meat in there for 10 minutes to continue cooking in residual heat.
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14
It will have a nice color and shine!
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15
Take the pork out of the oven, and while it's still hot, remove burnt bits with kitchen scissors.
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16
Leave some of the burnt bits on - they're tasty.
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17
Slice to the thickness you like and serve on a plate with Japanese mustard.
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18
We like our pork cut thick!
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19
Here's a recipe for fried rice made with this Char Siu..
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20
My recipe for Char Siu for ramen:.
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21
Char siu made with chicken thigh meat!.
