The results? You can stop wondering where to get your hands on some meat hooks now and pull out your trustworthy baking pan. The pan produced a slightly juicier and more succulent cha siu because it sat in its own juices and marinade. But all in all, both were delicious, tender and flavourful with just the right amount of sweetness. Even Mr. H, with his years of cha siu-eating experience said it was just as good, if not better, than store bought! I hope you all enjoy this recipe as much as we did!
Adapted from Jinkzz’s Kitchen
Prep Time: 15 Minutes | Cook Time: 50 Minutes | Yields: 4 Servings
- Place pork in a non-metal container. Combine all ingredients for the marinade and mix well to make sure that everything is incorporated. Pour mixture over pork and coat all pieces. Cover with cling film and place in the refrigerator to marinate at least 5 hours, or overnight preferably, turning the meat half way through the marinating process.
- Preheat oven to 350°F. Pour some hot water in a loaf pan or other baking dish and place it in the oven. Remove meat from the marinade (reserve the marinade for basting) and place them on a aluminum foil-lined baking sheet. Roast for 30 minutes.
- At the end of the 30 minutes, baste pork with the reserved marinade. Roast for another 20-30 minutes or until your meat thermometer registers 160°F. Brush pork with additional honey and return it to the oven for 5 minutes. Remove from the oven, cover loosely with aluminum foil and allow pork to rest for 10 minutes and then slice it against the grain (perpendicular to the meat fibers).