Jeremy Pang’s Hong Kong char siu
- Portion size: Serves 4-6 as part of a spread
- Prep time 10 min, plus at least 1 hour marinating. Cook time 1-1½ hours
- Difficulty: easy
Learn how to make incredible, Hong Kong-style char siu pork with this easy recipe from Jeremy Pang. Serve with rice and greens.
British-Chinese chef and author Jeremy Pang founded School Of Wok, a London-based cookery school, in 2009. Appearing on several TV shows, Jeremy is known for making authentic Chinese cuisine more accessible to home cooks. Hong Kong Kitchen, airs spring 2025 on ITV. Follow him on Instagram @jeremypang_official
Recipe taken from Jeremy Pang’s Hong Kong Kitchen (Hamlyn £25) and tested by delicious.
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Ingredients
- 3cm fresh ginger, finely chopped
- 2 garlic cloves, finely chopped
- ½ tsp chinese five-spice powder
- ½ tsp ground white pepper
- 2 tsp tomato purée
- 2 tsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp shaoxing wine
- 4 tbsp hoisin sauce
- 2 tsp sesame oil
- 4 tbsp honey
- 2 x 300g pieces pork neck fillet (see Easy Swaps)
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Method
- Mix all the ingredients together (except the pork) in a large bowl. Add the pork and massage the marinade into it. Cover and put in the fridge for at least 1 hour (or ideally overnight) to marinate.
- Heat the oven to 160°C/140°C fan/gas 3. Put the pork on a grill tray, reserving the marinade for basting. Roast for 1-1½ hours until well charred on the outside, turning once and basting intermittently with the sauce to get a caramelised finish on the meat. The slower the cooking process, the more succulent the meat will become. Slice and serve with rice and greens.
Nutrition
- 252kcals Calories
- 8.3g (2.6g saturated) Fat
- 23g Protein
- 20g (18g sugars) Carbs
- 0.5g Fibre
- 1.7g Salt
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