Recipe + pairing | ArChan Chan's ("A Day in Hong Kong") Char Siu

ArChan Chan’s “A Day in Hong Kong” (available now!) is a sensory tour through the city's most iconic dishes, with recipes to recreate your favourites at home - including this epic char siu. But which wine to pair? We gotchu.

Pairing tip: “I know mofo wine dealer Dave Mackay loves a white grenache for this kind of dish, and I’m not going to argue - it’s a 10/10 pick. But, let’s face it, one that’s not always easily available - so as a delicious alternative I’d be looking at a pinot gris (a textural number from Alsace, preferably). A ripe-but-light fiano, or the old trusty faithful, crisp riesling would also be very welcome. If you don’t fancy a white, go for a gamay - feels like a generous, crunchy acidity is called for here, with not too much in the way of body to overwhelm that melt-in-the-mouth pork. And I reckon a plush rosé would be a real crowd pleaser with this, too” - Nick 

Try this with:

Bendigo Hills The Stone Cottage Pinot Gris 2020

Wonderfully generous and harmonious - a textural stunner. This pinot gris has been nurtured all the way through from vine to glass. All grapes are hand harvested, so you can be sure you're drinking only the finest grapes. Gentle floral aromas and concentrated pear and apricots take the palate by hold. After being delicately aged on lees, a subtle nuttiness shines through with lingering mineral notes giving balance. It's composed and complex, displaying all the wonders Central Otago wine has to offer.

Fiano 2021 – Black Market Deal #44463

Unfussy and easy going - meet your new 'go to' anytime white. This is small batch and thoughtfully produced. Such focus and pure fruit expression in every mouthful. Certifiably, unequivocally, irrevocably, undeniably delicious. Tart green apple acidity gives way to a bit of texture and palate breadth. Fiano is another varietal finding a happy home in Australia, where the fruit expression and ripeness of the grape can really come to the fore and lead the wine without sacrificing complexity. This has really got it all; brightness, lift, texture. It’s such a versatile little number, we can’t imagine a situation where it wouldn’t fit the bill.

CHAR SIU | (BARBECUED PORK)

Char siu is another signature siu mei similar to crispy skin pork. While crispy skin pork showcases the pork belly in contrast with the crackling, char siu is famous for its sweet–savoury flavour with slightly charred skin, which instantly melts in your mouth. Delicious.

SERVES 4

• 1 kg (2 lb 3 oz) boneless pork collar, cut lengthways into 4 pieces

• fine sea salt

• 60 g (½ cup) cornflour (cornstarch)

• 500 g (1 lb 2 oz) warmed honey

Char siu marinade

• 100 g (3½ oz) caster (superfine) sugar

• 1 tablespoon fine sea salt 

• 2 tablespoons hoisin sauce 

• 2 tablespoons oyster sauce 

• 2 teaspoons sesame paste  

• 1 teaspoon light soy sauce 

• 1 teaspoon dark soy sauce 

• ½ teaspoon finely chopped red shallot 

• 1 teaspoon grated garlic

• 1 tablespoon rosé wine

• 1 egg, lightly beaten

Sauce

• 40 g (1½ oz) Chinese brown sugar or soft brown sugar

• 1 tablespoon light soy sauce 

• 120 g (4½ oz) honey

• 2 teaspoons fine sea salt

1. Soak the pork in slightly salted water (about 1 teaspoon salt for every 1 litre/1 quart) for 15 minutes. Drain. Toss the pork with 40 g (⅓ cup) of the cornflour, then wrap in plastic wrap and marinate in the fridge for 4 hours.

2. Rinse off the cornflour and pat dry, then toss the pork in the remaining cornflour to coat well.

3. To make the marinade, mix together all the ingredients in a large bowl. Add the pork and turn to coat well, then cover and marinate in the fridge for 1 hour.

4. Preheat the oven to 240°C (465°F). Line a baking tray with foil.

5. Spread the pork out on the prepared tray and roast for 5 minutes. Turn the pork over and roast for another 5 minutes. Reduce the oven temperature to 100°C (210°F) and roast for 30 minutes. Take the pork out and turn the oven back up to 240°C (465°F).

6. Brush both sides of the pork with the warmed honey, then return to the oven and roast for 5 minutes or until the honey is bubbling and caramelising. Turn the pieces over and cook for another 5 minutes. Reduce the oven temperature to 100°C (210°F) and roast for a further 30 minutes. Remove from the oven and brush with warmed honey again. 

7. Meanwhile, to make the sauce, combine all the ingredients and 3 tablespoons of water in a medium saucepan. Bring to a simmer over low heat, then remove from the heat.

8. Cut the char siu into 1 cm (½ in) pieces and arrange on a serving plate. Pour the sauce over the top and serve.

Recipe & images taken from A Day in Hong Kong by ArChan Chan, published by Smith Street Books (RRP $39.99). Photography © Alana Dimou.