AuthorChef Chad
Rating
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Yields4 Servings
Prep Time2 hrs 10 minsCook Time40 minsTotal Time2 hrs 50 mins
 500g Pork shoulder (kasim)
 500g garlic clove, minced
 2 tbsp Tomato Ketchup
 2 tbsp Soy sauce
 2 tbsp chinese cooking wine
 2 tbsp Honey
 2 tbsp hoisin sauce
 0.3 tsp all spice powder
 0.3 tsp red food coloring
1

Take off the silver skin fom the pork and cut it into half.

2

In a bowl mix garlic, ketchup, soy sauce, chinese cooking wine, honey, hoisin sauce, all spice powder and red food color.

3

Place the pork meat into the bowl and massage the meat with the marinade. Cover with cling wrap and refrigerate fo 2 hours.

4

Preheat Breville oven to 175 Deg C.

5

Take the meat off the marinade, place it in the oven and roast fo 30 mins.

6

Once cooked, slice the meat ⅛ inch thick and serve it with your choice of side dish.

Ingredients

 500g Pork shoulder (kasim)
 500g garlic clove, minced
 2 tbsp Tomato Ketchup
 2 tbsp Soy sauce
 2 tbsp chinese cooking wine
 2 tbsp Honey
 2 tbsp hoisin sauce
 0.3 tsp all spice powder
 0.3 tsp red food coloring

Directions

1

Take off the silver skin fom the pork and cut it into half.

2

In a bowl mix garlic, ketchup, soy sauce, chinese cooking wine, honey, hoisin sauce, all spice powder and red food color.

3

Place the pork meat into the bowl and massage the meat with the marinade. Cover with cling wrap and refrigerate fo 2 hours.

4

Preheat Breville oven to 175 Deg C.

5

Take the meat off the marinade, place it in the oven and roast fo 30 mins.

6

Once cooked, slice the meat ⅛ inch thick and serve it with your choice of side dish.

Pork Char Siu