Hong Kong’s sweet barbecued pork is famous. It’s easy to make but tricky to perfect.
Siu mei (Chinese barbecued meats) shops are instantly recognisable by whole roasted birds and large cuts of barbecued meats hanging by the window. Behind them, you will usually find an aproned chef, wielding a cleaver to cut different kinds of delicious meats skillfully.
Roast goose and roast duck are usually served with a sweet plum sauce to complement their slightly gamy flavour. Served with mustard and salt, roast pork has tender meat and crispy skin. Whole roasted suckling pig is commonly found at celebratory occasions in order to usher in wealth, prosperity and good health.
But arguably the most famous of all siu mei is char siu — it is so popular that you can find this Cantonese term in English dictionaries. The distinctly coloured pork is juicy on the inside and covered in a caramelised glaze. The key to making delicious char siu at home is using a fatty cut of pork — too lean and it will be dry — as well as marinating the pork overnight and regular basting during cooking.
Prep time: 5 minutes + marinating overnight
Cooking time: 45 minutes
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