Honey-Glazed Roast Char Siu

Step 1

Remove the skin from the pork belly and cut it into long strips measuring 2 cm by 3 cm by 35 cm.

Step 2

Wash the meat clean and drain off the water. Add the sugar, roast goose seasoning mix, MSG, chicken essence, Chu Hou paste, premium light soy sauce, lemon juice, white pepper powder, rose essence wine, minced garlic, minced ginger, and minced shallot. Mix thoroughly and evenly — the standard is that when you feel the marinade by hand there should be no obvious granules remaining. Marinate for about 3 hours. If you marinate and roast on the same day, stir the mixture once every 0.5 to 1 hour so the meat absorbs the flavor fully.

Step 3

Skewer the char siu using char siu hooks. When skewering, make sure to pierce through the lean meat portion, because the fatty parts will not hold firmly after cooking and can fall off easily. Wrap the upper end of the char siu (the head end) with aluminum foil.

Step 4

Place the skewered pork in the oven and roast over high heat for about 20 minutes. Take it out and brush on the honey glaze sauce. Once the glaze stops dripping, return it to the oven on low heat for 10 minutes. Take it out and brush on the honey glaze sauce again, then return it to the oven on medium-low heat for 5 minutes. Finally, take it out and brush on the honey glaze sauce to finish.

Notes:

• It is best to marinate the pork until the next day — the longer the marinating time, the richer the flavor, and the roast will taste even better.
• Control the heat carefully during roasting to prevent burning.