THE HONEY-FIRE SLABS
(Our Play on Char Siu Pork - Shortcut)
Ingredients: 600g Pork neck or shoulder (thick steaks), 3 tbsp Hoisin sauce, 2 tbsp Honey, 1 tbsp Soy sauce, 1 tsp Five-spice powder, 1 tbsp Ginger-garlic paste...
Ingredients
- 600g Pork neck or shoulder (thick steaks)
- 3 tbsp Hoisin sauce
- 2 tbsp Honey
- 1 tbsp Soy sauce
- 1 tsp Five-spice powder
- 1 tbsp Ginger-garlic paste
Cooking Method
- The Coat Rub the meat with the glaze and aromatics; let rest for 30 minutes.
- The Scorch Fry in a heavy pan on medium-high heat until the edges are blackened and charred.
- The Bloom Add a tiny 20ml splash of water to the pan halfway through to prevent the sugar from burning.
- The Marriage Baste the meat constantly with the pan juices until it is sticky and dark red.
- The Finish Rest for 5 minutes then slice; top with a final brush of honey.