Char siu (BBQ pork)

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Preparation

400 g shoulder of pork
1 tbsp salt
500 ml water
Cut the shoulder of pork into 2 cm thick slices. In a large bowl, soak the pork in the water and salt (brine) for 30 minutes.
Afterwards, rinse under running water, allow to drain and pat dry with kitchen paper.
5 tbsp sugar
2 tbsp rice wine, e.g. Shaoxing wine or sherry
1 clove of garlic
1 shallot
2 tbsp hoisin sauce
1 tbsp ginger juice
1 tsp five-spice powder
½ tsp galangal powder, ginger powder (optional)
½ tsp soy sauce, mild
Peel and finely chop the garlic and the shallot. Mix all the ingredients for the marinade together in a bowl, put it into the vacuum bag together with the meat and vacuum seal on level 3. Place in the refrigerator and marinate for at least 1 hour or overnight. Next, take the meat out of the bag and discard the marinade.
(Pre-)heat cooking space to 230°C with Hot air + steaming
Line a baking tray with baking paper and place the wire shelf on it. Place the meat on the wire shelf and put it into the preheated oven space at level 2. Put the baking tray at level 1. Bake.
Put the food in
Hot air + steaming 230°C for 10 Mins
3 tbsp honey or malt sugar
3 tbsp sugar
1 tbsp mirin (sweetened sake or rice wine)
Heat all the ingredients for the glaze in a small saucepan over a low heat until the sugar has dissolved.
Brush the meat with the glaze. Continue cooking.
Pour on topping
Hot air + steaming 230°C for 5 Mins
Brush the meat again with the glaze, turn it over and brush the underside. Continue cooking.
Pour on topping
Hot air + steaming 230°C for 5 Mins
Place the meat on a plate and brush with the leftover glaze.
  • Baking tray
  • Wire shelf
Quantity Ingredient
1 tbsp salt
½ tsp galangal powder
8 tbsp sugar
1 clove of garlic
1 tsp five-spice powder
1 tbsp mirin (sweetened sake or rice wine)
2 tbsp rice wine
2 tbsp hoisin sauce
400 g shoulder of pork
3 tbsp honey or malt sugar
½ tsp soy sauce
1 shallot
1 tbsp ginger juice
500 ml water

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