Dan Cong Tea-Glazed Char Siu Pork
Char siu pork glazed with a honey-orchid Dan Cong reduction—deeply Cantonese, glossy, and aromatic from the first slice to the last.
Char siu is the soul of Cantonese roast meats, and Dan Cong is its natural tea match. By brewing the tea strong and reducing it into the glaze with hoisin, honey, and five-spice, you build in an extra layer of orchid and stone-fruit aromatics that ordinary char siu does not have.
The cut matters: pork shoulder (boston butt) with a good fat cap stays juicy through the roast and develops dark, lacquered edges. Aim for pieces no thicker than 5 cm so the glaze can caramelize all the way around.
Marinate overnight if you can. The tea tannins help tenderize the pork, and the long bath lets the honey-orchid notes soak in deeper than a quick brush would. Reserve a portion of the marinade unboiled for basting once the pork is in the oven.
Serve sliced over steamed jasmine rice with blanched gai lan and a drizzle of the reduced glaze. Brew the same Dan Cong gongfu-style alongside and the pairing closes the loop in the most satisfying way.
Ingredients
- 1 kg pork shoulder, cut into 4 long strips
- 3 cups strong brewed Dan Cong oolong (3 tbsp leaves in 3 cups water)
- 4 tbsp hoisin sauce
- 3 tbsp honey, plus 1 tbsp for finishing
- 3 tbsp light soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp dark soy sauce
- 1 tsp Chinese five-spice powder
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp white pepper
- 1 tbsp neutral oil
How to make it
- 1Brew Dan Cong strong and reduce 3 cups to about 3/4 cup in a saucepan over medium heat (12–15 minutes). Cool slightly.
- 2Whisk reduced tea with hoisin, 3 tbsp honey, both soy sauces, Shaoxing wine, five-spice, garlic, ginger, white pepper, and oil to make the marinade.
- 3Place pork strips in a dish and pour over two-thirds of the marinade. Reserve the rest for basting. Cover and refrigerate at least 8 hours or overnight.
- 4Preheat oven to 220°C (425°F). Place pork on a rack over a foil-lined tray with a little water in the bottom (to catch drips and prevent smoking).
- 5Roast 25 minutes, then turn, baste with reserved marinade, and roast 15 more minutes. Brush with the final 1 tbsp honey and broil 2–3 minutes until edges char.
- 6Rest 10 minutes, then slice across the grain. Serve over jasmine rice with the pan juices spooned on top.
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