Char Sui, 叉燒 (BBQ Roast Pork)

My char sui recipe adapted from Rasa Malaysia

Recipe

Ingredients:

• 750g pork shoulder
• 3 cloves garlic minced
• 1 1/2 scotch bonnet sliced
• 2 tablespoons cooking oil
• 2 tablespoons dark brown sugar
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 1 tablespoons sweet soy sauce
• 3 tablespoons hoisin sauce
• 2 tablespoons Chinese rose wine
• 4 dashes of white ground pepper
• 1 teaspoon 5 spice powder
• 1 teaspoon sesame oil 
• 2 dashes salt

Directions:

1. Chop up pork shoulder into char sui blocks (roughly 2x5x2cm)
2. Put pork shoulder into a bowl and add in all other ingredients and rub well so that all the pork is well covered in the marinade. 
3. Marinade over night. 
4. Preheat oven to 200 degrees c. 
5. Shake off excess sauce and put pork pieces into a foil lined baking tray.
6. Cook for 15 mins then turn over and cook for another 15 mins.
7. Switch oven to grill and dribble a little sauce over each pork piece and grill for 5-10 mins turning the meat over until the sauce has dried out.  
8. Remove from oven.
9. Slice char sui and serve :)

 Really can't go wrong with this recipe! I am the true marinating pro! ;D I spiced things up a little by adding 1 and a half scotch bonnets in the marinating process which isn't typical in char sui recipes, but I enjoy adding a bit of spice into my life, plus I got much love for my scotch bonnets! <3

 Yummy char sui left over to re-heat, use and eat how I please :)

I served up my char sui today for breakfast with tangy coleslaw and fried dumplings!

Ready to get my kick boxing on! Yes, I know I got some mad fusion of cuisines going on here. I'm going through a bit of a Caribbean foodie phase atm, so I call this Caribbean and Asian food getting their tango on together ;D