Products to use: Duke of Berkshire Belly Bone-in
The classical Cantonese recipe for Char Sui has quite a few ingredients. If you do not fancy going to that extent, you can get very good ready-made Char Sui marinades from Chinese supermarkets.
- Remove any rib bones and slice the meat into half-inch-thick slices.
- Bat out with a rolling pin to tenderise and flatten.
- Use a fork and stab holes in the meat so that the marinade can be absorbed more quickly.
- Mix with the marinade and leave overnight.
- Remove from the marinade and pan-fry until cooked.
- When cooked, soak the meat in sugar syrup for 30 minutes before slicing.