Char sui pork is something I love to make in the oven because of the S hooks my husband recommended. Years ago, I saw char sui being prepared somewhere in Asia over an outdoor pit, hanging from an indescribable metal contraption and felt disappointed that I would not be able to duplicate the recipe. I guess I whined a lot to my husband until, annoyed, he thought about it and suggested S hooks from his tool box.
What’s an S hook? How will that help, I whined. Layering a cookie sheet with aluminum foil, he showed me how to hook one end of the hook on each piece of marinated pork and the other on an oven rack over the aluminum foil. After burning myself a lot trying to marinate the pork every 15 minutes, he showed me how to use a large cooking fork to unhook the meat, dropping it to the aluminum foil to brush with marinade, then re-hooking it to the oven rack. I was really glad I married him 😀
The pork is lovely! A bit charred on the outside and juicy and tender inside. Besides using it for sandwiches, it’s also wonderful with Asian soups and noodles.
Sliced thin, char sui is also delicious with cocktails on thin slices of fresh baguette with a dab of Dijon mustard.
The Asian coleslaw with a hint of peanut from peanut butter is also good with the char sui and fish.
2 1/2 -3 lb pork loin roast
1 jar of Lee Kum Kee char sui sauce
Slice the roast into about 5 pieces, then marinate in the sauce for 2 days. S hook the marinated pieces, attach to a top oven rack with an aluminum foil covered cookie sheet underneath to catch the spills at 400 F. Brush with leftover marinade every 15 minutes for about 45 minutes.