Char Siu Sugar Skinned Iberian Pork Recipe, from Wun’s Tea Room

From the team behind Bun House and Pleasant Lady, Wun’s Tea Room in Soho is a bar and restaurant heavily inspired by late-night 1960s Hong Kong. Serving a range of Cantonese dishes, it is the char siu sugar-skinned Iberian pork that has become one of the restaurant’s most famous dishes since it opened, celebrated with almost religious fervor.

As well as using golden Iberian pork with a thick band of nutty fat, for which it is prized, the char siu sugar-skinned Iberian pork is covered in a marinade of homemade char siu sauce, soy sauce, sugar and honey. After marinating for at least two hours (but ideally overnight), it is then baked fairly quickly in the oven. Once cooled, it is sprinkled with a mixture of sugar, salt, chicken powder, 13 spices, chicken powder and ginger sand powder before returning to the oven for a few more minutes.

About Wun’s Tea Room’s char siu sugar-skinned Iberian pork recipe, founder Z He says, “Char siu is such a classic dish, but our version is slightly spiced up, which is why we love so much. The sugar skin crust gives the dish a slight crunch to balance the belly fat cut while enhancing the juiciness of the meat. In the canton, char siu is a very common dish eaten for lunch or dinner. When I was little, our family would always order char siu and a portion of roast duck from our local rotisserie when we had guests over! It’s such a delicious dish that always brings people together, which is why I’ve kept the dish on our Chinese New Year menu, as this time of year is a time for friends and family to get together. get together and celebrate the prosperous year ahead! ”

Iberian pork Char Siu Sugar Skin from Wun’s Tea Room

An upgraded version of the classic char siu pork, served at Wun’s Tea Room in Soho.

Preparation time: 20 minutes

Cooking time: 45 minutes

Marinating time: 2 hours

Total time: 3 hours 5 minutes

Course: Main course

Food: Cantonese, Chinese

Keyword: Char Siu Pork, Chinese New Year, Iberian Pig, Pork

Servings: 4

Author: Z He, Founder of Wun Teahouse

  • 1 kg Iberian pork belly skinless and boneless

For the char siu sauce

  • 75 g is your name fermented red tofu
  • 100 ml hoisin sauce
  • 100 ml fermented bean sauce
  • 100 g sugar
  • 60 ml oyster sauce

For the marinade

  • 50 g sugar
  • ten g salt
  • 400 ml soya sauce
  • 200-250 ml char siu sauce
  • 50 ml honey

For sugar skin dust

  • 100 g sugar
  • ten g salt
  • ten g chicken powder
  • ten g 13 spices
  • 5 g sand ginger powder
  • To make the char siu sauce, combine all the ingredients and mix well. (Char siu sauce can be pre-made and stored in jars for future marinades. To make a smaller batch, simply reduce the ratio of ingredients.)

  • Cut the pork belly into approx. 6 strips 2 inches thick

  • Combine all marinade ingredients (except honey) and mix well.

  • Add the pork to the sauce and marinate for at least 2 hours or overnight for best results.

  • Preheat the oven to 230C/ Fan-assisted heat 210C/ Gas 7.

  • Mix all the ingredients for the sugar peel powder together and set aside.

  • Place the pork on a rack and roast for 23 minutes.

  • Take the rack out of the oven and turn the pork over. Brush all the surfaces of the pork with honey and return to the oven. Roast for another 20 minutes or until edges are lightly charred with a shiny, lightly browned finish.

  • Let cool.

  • Before serving, coat the chilled pork strips with the sugar dust. Return to oven for 2 minutes or until sugar dust melts with light charring around edges.

  • Let the pork cool slightly until the sugar crisps then serve.

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