A freesweet recipe:
sweet and sticky char siu
- Cutting and Marinating the Meat
- Cut the pork shoulder into thin 3 inch thick strips. Combine the ingredients in the marinade section into a ziplock or a big bowl and combine it with the pork. Marinate it in the fridge for 24 hours.
- Preparing the Glaze
- Remove the meat from the marinade and let it sit for an hour in room temperature. Add the marinade to a small pot and remove the chunks of garlic and ginger Add 2 tablespoons of Freesweet into the marinade and mix well. Cook it on low heat on a stove for 5 minutes or when the sauce starts to boil. Set it aside for later, we will use this for glazing at the end of grilling
- For the Char Siu
- Set up the meat on the tray or roasting rack and use a rack so there is air flow below the meat. I like it to line it with foil before setting down a rack for an easier cleanup. If you don’t have a rack, you can take foil and crunch them up into loose foil balls and rest the meat on that. Pre-heat the oven to 200 C. Once the oven has reached 200 C bake the pork for 20 minutes. Flip the pork and cook for another 20 minutes For the next 20 minutes, flip and glaze the meat every 3-5 minutes until all the glaze is brushed on. Don’t worry if there are charred sections, it’s a trademark of char siu as well! Once the meat is done (when it reaches an internal temperature of (60C), let it rest for 10-15 minutes, cut it up and enjoy!
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