Cantonese Char Siu

• pork shoulder steaks↗3

  choose fattier steaks if possible

• jasmine rice↗cooked

  served with steamed pak choi

• green onion↗1

  thinly sliced, for serving

• hoisin sauce↗2 tbsp tbsp

  can also use oyster sauce, but will need more honey as it is less sweet

• red fermented tofu1⁄2 cube

  from can, plus 3 tsp sauce from the can

• light soy sauce↗1⁄2 tsp tsp
• dark soy sauce↗1⁄2 tsp tsp
• Shaoxing rice wine↗1 tsp tsp

  Chinese cooking wine

• garlic cloves↗2

  finely grated

• honey↗6 tbsp tbsp

Step-by-step instructions

1. 1

   First, prepare the marinade. Whisk together hoisin sauce, red fermented tofu (with the sauce from the can), both soy sauces, rice wine, garlic and 3 tbsp honey. Pour half into a large bowl with the meat, leaving the rest of the marinade for later basting. Season the pork, mix to coat, and chill for 5 hrs to marinate.

2. 2

   Preheat the oven to 200°C/180°C fan/gas 6. Transfer the pork to a roasting dish and bake for 30 mins.

3. 3

   Meanwhile, mix the remaining marinade with the rest of the honey. Baste the pork every 10 mins so it browns evenly. Serve with rice and pak choi, and scattered green onion.