L80xH50mm, China

Sorry piggy, I writing a good roast pork (Char Shui) recipe today;


  • 1 kg boneless pork shoulder
    (the rolled one in supermarket is fine)
  • 2 tbs honey


  • 2 tbs hoisin sauce
  • 2 tbs ground yellow bean sauce
  • 4 tbs thin soya sauce
  • 5 tbs sugar
  • 1 tbs medium dry sherry
  • 2 tbs chinese rose wine
  • 1 tsp salt
  1. Divide the pork into 50mm wide long stripes, leave the fat on
  2. Mix the marinade and marinade for at least 4 hrs
    (turning every 30 mins)
  3. Preheat the oven to 180c, place the strips of pork on a wire rack in the middle of the oven (put a tray of water a the bottom to ease cleaning)
  4. Roast for 30 mins, redip in marinade and roast again for 30 mins
  5. Take out, test that it is cooked, rest on rack, applied honey, sliced up to 10mm thick and enjoyed!