Ingredients

For the marinade:

• 2 tbsp vegetable oil
• 2 tbsp sesame oil
• 3 tbsp brown sugar
• 4 tbsp Irish honey
• 3 tbsp Yellow Bean Paste
• 3 tbsp hoisin sauce
• 3 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1/2 tbsp dark soy sauce
• 1 tsp chanchan spice bag seasoning (or Chinese five-spice powder)
• 5 cloves of garlic
• 2 large thumb size ginger, peeled
• 100ml water 

For the Char Sui pork:

• 2 tbsp honey (extra for the glaze)
• 2 x 250g pieces of pork neck or shoulder
• 1 Cucumber

Tools

• MultiPro Express Weigh+

Method

1. Place all of the ingredients for the marinade into the Kentwood Food Processor and blitz for 2 mins to combine all together. place the 2 pork neck pieces into a large ziplock freezer bag or a bowl and pour the marinade inside. make sure the pork is well-coated in the marinade.
2. Put the bag of marinating char Sui pork into the fridge and leave it to marinate for at least 2-3 hours min, or overnight for best results.
3. When you are ready to roast the pork, take it out of the fridge and let it come to room temperature in the marinade (this will take about 30 minutes) this will help the meat to cook more evenly.
4. Preheat the oven to 350°f (180°c) (without a fan).
5. Place a wire rack over a large roasting tray and half fill the tray with boiling water. the rack needs to be high enough so that, when the meat is sitting on top of the rack, the meat should not touch the water. the water helps to create steam in the oven to cook the pork and to keep it moist also you will get the juices that drip off for glazing the pork at the later stages of the roasting.
6. Take the pork out of the marinade onto the wired rack roasting tray and spread it out so it's not sticking together as you want all the sides to be caramelised during roasting in the oven. do not discard the marinade in the freezer bag or bowl, this will be used for the bbq sauce.
7. Roast the pork for about 30 minutes, basting every 10 minutes or so.
8. Meanwhile, pour the reserved marinade into a small saucepan and add the extra 2 tablespoons of honey. bring the sauce to a boil and simmer gently for a few minutes until the sauce is thick and syrupy. You can also use this sauce to baste the char Sui pork to help with that glaze after 30 minutes, turn the oven high heat to 185c. if possible, place the tray as high as possible in the oven under the grill. baste the pork generously every 3-5 minutes, making sure that it is browning nicely and doesn’t burn. once the pork has caramelised nicely, remove the tray from the oven.
9. Let the pork rest for about 10 minutes and now brush the Char Sui pork that’s resting on the tray with honey with a pastry brush before slicing and using the leftover marinade from the bag and the juices that have been dripping in the bottom of the tray, pour this into a saucepan and stir well with a whisk to finish the sauce
10. Serve on a plate with cucumber slices you can use the slicing attachment on the Kenwood processor and fan around the plate, then on a chopping board cut slices of char Sui pork and place them in the middle of the plate and pour some more sauce over serve with a bowl of boiled rice.