Sweet And Sticky Char Siu

A sweet and sticky healthy chinese meal

Prep time

15min

Cooking time

35min

Total time

50min

Serves: 4-6

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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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