---
title: "Lockdown Recipe of the Day: Char Siu pork"
description: "Char siu (literally fork roast) is a method of cooking pork, with a glaze of soy, honey, hoisin (so more soy), sherry and Chinese five spice. My recipe adds a touch more garlic (though there will be some in the hoisin too)."
type: "NewsArticle"
publisher: "Daily Maverick"
site: "https://www.dailymaverick.co.za"
section: "TGIFOOD"
author: "Tony Jackman"
author_url: "https://www.dailymaverick.co.za/author/tonyjackman/"
canonical_url: "https://www.dailymaverick.co.za/article/2020-11-06-lockdown-recipe-of-the-day-char-siu-pork/"
published: "2020-11-06T10:37:30"
updated: "2020-11-06T10:43:20"
lang: "en-ZA"
word_count: 158
---

# Lockdown Recipe of the Day: Char Siu pork

> Char siu (literally fork roast) is a method of cooking pork, with a glaze of soy, honey, hoisin (so more soy), sherry and Chinese five spice. My recipe adds a touch more garlic (though there will be some in the hoisin too).

By Tony Jackman · Published 6 November 2020, 12:37 SAST · Updated 6 November 2020, 12:43 SAST

## Content

*This accompanies Tony Jackman’s column on the [Dark Arts of Soy](https://www.dailymaverick.co.za/article/2020-11-06-the-dark-arts-of-soy/)*

**Ingredients**

1 piece rolled pork belly

¼ cup soy sauce

¼ cup honey

⅓ cup hoisin sauce

3 Tbsp full cream sherry

1 tsp five spice (a mix of cinnamon, fennel, cloves, star anise and Szechaun peppercorns)

1 tsp garlic powder

**Method**

Mix all ingredients in a bowl. Salt the rolled pork belly well all over. Smear with the baste and roast in a pre-heated oven at 200℃ for 15 minutes, then lower the heat to 160℃ and roast until tender, with a golden skin. **DM168/TGIFood**

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