{"id":645,"date":"2020-12-01T23:52:24","date_gmt":"2020-12-01T23:52:24","guid":{"rendered":"https:\/\/recipes.jackglasson.co.nz\/?p=645"},"modified":"2020-12-01T23:52:53","modified_gmt":"2020-12-01T23:52:53","slug":"char-siu-pork","status":"publish","type":"post","link":"https:\/\/recipes.jackglasson.co.nz\/?p=645","title":{"rendered":"Char Siu Pork"},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<h4 class=\"wp-block-heading\">Ingredients:<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>1 1\/2\u00a0tbsp\u00a0brown sugar<\/li><li>1\/4\u00a0cup\u00a0honey<\/li><li>1\/4\u00a0cup\u00a0hoisin sauce<\/li><li>3\u00a0tbsp\u00a0soy sauce<\/li><li>1\u00a0tsp\u00a0Chinese five spice powder<\/li><li>1\u00a0tbsp\u00a0oil<\/li><li>2\u00a0tsp\u00a0red food colouring\u00a0, optional<\/li><li>1.2 &#8211; 1.5kg pork scotch fillet OR pork shoulder<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<h4 class=\"wp-block-heading\">Method:<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>Cut pork in half to make two long strips. <\/li><li>Mix Marinade ingredients in a bowl.<\/li><li>Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>Preheat oven to 160C\/320F.<\/li><li>Line a tray with foil and place a rack on top (recommended but not critical).<\/li><li>Remove pork from the marinade, save Marinade. Place pork on rack.<\/li><li>Roast for 30 minutes.<\/li><li>Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.<\/li><li>Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.<\/li><li>Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.<\/li><li>Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.<\/li><li>Serve with rice and\u00a0steamed Chinese greens. <\/li><\/ul>\n<\/div>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1 1\/2\u00a0tbsp\u00a0brown sugar 1\/4\u00a0cup\u00a0honey 1\/4\u00a0cup\u00a0hoisin sauce 3\u00a0tbsp\u00a0soy sauce 1\u00a0tsp\u00a0Chinese five spice powder 1\u00a0tbsp\u00a0oil 2\u00a0tsp\u00a0red food colouring\u00a0, optional 1.2 &#8211; 1.5kg pork scotch fillet OR pork shoulder Method: Cut pork in half to make two long strips. Mix Marinade ingredients in a bowl. Place the pork and Marinade in a stain proof container or ziplock [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":648,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-645","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner"],"_links":{"self":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/645","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=645"}],"version-history":[{"count":1,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/645\/revisions"}],"predecessor-version":[{"id":647,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/645\/revisions\/647"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/media\/648"}],"wp:attachment":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=645"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=645"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=645"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}