How to cook a char siu pork chop

You will need:

1 large rack of pork, or 5 thick pork chops

1 tbsp minced garlic

1 tbsp hoi sin sauce

1 tbsp chu hou (Chinese barbecue) sauce

2 tbsp char siu sauce

generous splash of Shaoxing rice wine

How to cook:

Trim the skin off the pork rack, trying to get as much of the skin without removing any of the fat (if using chops the skin will have been removed already). Separate the rack of pork into portions by cutting between the bones to make chops.

Combine the garlic, hoi sin sauce, chu hou sauce, char siu sauce and Shaoxing rice wine together in a bowl. Coat the pork in the marinade and leave it in the fridge for 1–3 days.

Heat the oven to 160C/140C Fan/Gas 3.

Cook the pork for 30–40 minutes, depending on their thickness. Once they are cooked through (or reach an internal temperature of 65C), increase the oven temperature to 200C/180C Fan/Gas 6 and cook the meat until it has a nice char on the top and reaches an internal temperature 75C. Keep an eye on the pork as it cooks, there's quite a lot of sugar in the marinade which will burn easily. Reduce the oven temperature if it starts to burn.

Remove the pork from the oven and leave them to rest for 15 minutes.

Slice and serve.