The takeout classic: pork strips in a red-tinged char siu-style marinade, roasted glossy and sticky. Yes, that red — hoisin and honey, no dye required.
800 g
🍖 Pork Shoulder ›
in thick strips
Mise en place
Before you start
Prep checklist
Pork Shoulder — in thick strips
Whisk everything but the pork; reserve a third. Marinate the strips 4–24 hours.
Roast on a rack at 200°C, 25 minutes, basting twice with the reserved glaze.
Finish under the broiler 3–4 minutes until the edges char and the glaze lacquers. Rest 5, slice thick, scatter sesame.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Garnish
Fresh herbs added off the heat
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