This is a traditional pork dish from Cantonese cuisine. One of Taks, owner of restaurant Mei Wah in Eindhoven, his favourite dishes because it reminds him of his roots. Today, you can eat it anywhere, everyone making their own version, but the succulent roast pork remains recognisable. In Taks' dish, the necks of the Ibérico pig are used. Why? Because the fat of the Ibérico pig gives the Char siu even more character and refinement. Please note that all ingredients are for sale at the larger food shops and use the right brand. This is an announcement and not advice 🙂
Pat the Ibérico dry with kitchen paper. Massage the meat with half a tablespoon of salt and set aside for a few minutes.
Maltose is very hard and hard to get out of the jar, just heat it in the microwave or au bain-marie to make it more liquid.
Mix all the ingredients in a bowl until you get an even mass. Now pat the salted meat dry again. Place the meat in the marinade and massage it well into the meat. Let it rest for about 12 to 24 hours covered with cling film in the fridge.
Bring The Bastard to a temperature of 185 °C indirectly. Place the meat from the marinade on the cast-iron grill and close the lid. Keep the marinade handy, because you are going to rub the Ibérico with the marinade every 5 minutes. Do this about five times. After half an hour, leave it alone on the cast-iron grill for another 15 minutes.
After 45 minutes, the Char siu is ready to be taken off the grill.
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