Low-Fat Oven Roast Char Siu

Ingredients

• 600g pork scotch fillet (cut into large chunks roughly 3-4 cm thick)
• 3 tbsp Lee kum Kee Charsiu sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 4 tbsp honey (set aside 2 tbsp for basting glaze)
• 1 tbsp Shaoxing wine
• 2 tbsp sugar
• 1 tsp five-spice powder
• 1 tsp garlic powder
• 1/2 tsp white pepper
• 1/2 tsp red food coloring (optional for classic look)

Method

1. In a bowl, mix all the marinade ingredients until combined. Transfer to ziplock bag. Reserve 1 tbsp of marinade for basting later.
2. Add the pork scotch fillet to ziplock bag and thoroughly coat in the marinade.
3. Seal bag and marinate in the fridge for at least 6 hours, ideally overnight (12-24 hours) for deeper flavor.
4. When ready to cook: Remove pork at least 30mins before roasting.
5. Preheat oven to 190°C (fan-forced).
6. Line a baking tray with foil and place a wire rack on top.
7. Arrange the marinated pork on the rack, allowing airflow underneath.
8. Roast for 20 minutes, turning once halfway through.
9. While roasting, prepare the basting glaze: Mix 2 tbsp of honey with 1 tbsp of reserved marinade.
10. After 20 minutes, remove the pork and increase the oven temperature to 220°C.
11. Brush pork with basting glaze and return to oven for 90 seconds.
12. Remove pork, brush with another layer of glaze and return for another 90 seconds. Monitor the pork closely to ensure the sugar does not burn.
13. Remove from the oven and let it rest for 5-10 minutes before slicing.
14. Serve over jasmine rice with stir-fried greens.

Product used in recipe

• LEE KUM KEE - LKK CHAR SIU SAUCE 240G