How to make Cantonese Honey-Glazed Char Siu at home? Let's take a look at how to make it.
Honey-Glazed Char Siu
Honey-Glazed Char Siu
Ingredients: 750g pork shoulder or pork neck meat (I prefer pork neck), 150g Lee Kum Kee Char Siu Sauce, 40g soy sauce, 2g salt, 15g brown sugar, 20g honey.
How to Make Cantonese Honey-Glazed Char Siu
1. Wash the pork neck meat and drain the water, then set aside.
2. Then, add all the seasonings (except the honey, which is used for the final glazing), and marinate for a day and a night. Turn the meat several times during the process to ensure all parts are fully marinated.
3. Place the marinated raw meat in a non-stick roasting pan (including the marinade). Preheat the oven. If you are not using a non-stick pan, line it with aluminum foil.
4. Set the oven to the one-touch roasting function, set the time for 30 minutes. Since the pork neck is relatively thin, the temperature is set to 200°C. If using thicker pork, set the temperature to 230°C.
5. With 10 minutes left in the cooking time, take the meat out of the oven, brush it with honey, and place it back in the oven to finish the remaining time. Once done, let it rest until warm before slicing and serving.
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