Orange Honey Char Siu | Sunkist hk-en

Orange Honey Char Siu

By Andrew Wong

Prep Time: 1 week

Cook Time: 4.5 hours

Number of servings

Fermented Orange Ginger Honey Ingredients

1 Sunkist orange - sliced
1 thumb of ginger - sliced
400g raw honey - enough to cover the orange and ginger

Char Siu Marinade Ingredients

15g red yeast rice (optional, it's just for colour)
2g five spice powder
5g garlic powder
30g fermented beancurd
1 slice of fermented orange
1 slice of fermented ginger
Zest of 1 Sunkist Navel Orange
6g sesame oil
100g hoisin sauce
30g Chinese rose wine
10g rice vinegar
50g fermented honey

Char Siu Ingredients

2 pork collar steaks approx 600-700g (skin-off if possible)
Orange char siu marinade

Fermented Orange Ginger Honey

Directions

Wash and slice the orange and ginger.
Layer them in a sterilized mason jar and cover with raw honey.
Use a chopstick to poke out any air pockets.
Mix all ingredients and keep refrigerated.

Char Siu Marinade

Directions

In a pestle & mortar, grind red yeast rice (if it's not a powder), fermented beancurd, and the ginger and orange slices.
Mix in the rest of the ingredients and set aside, keep refrigerated.

Char Siu

Directions

In a ziploc bag, place pork collars and all of your marinade, removing most of the air before closing the bag.
Refrigerate and let it marinate overnight, up to 24 hours.
Place pork collars into a tray, covering them with foil, making sure to keep the excess marinade to make the glaze later on.
Bake pork collars at 160c for 30 minutes, then lower oven to 105c and bake for 3 more hours, until pork collars are tender, but not falling apart.
In a small saucepan, boil the saved marinade and 100g of fermented honey for 1 min, set aside.
Glaze the pork collars and broil in the oven, flipping every 1-2 minutes.
Every time you take it out to flip, brush on another layer of glaze to build a nice crust.
Broil until the sides and edges are slightly burnt to get that classic char siu flavor.
Optionally, smoke the char siu with wood chips for another layer of deliciousness.
Serve with a warm bowl of rice and a crispy sunny-side-up egg!