Char siu pork neck

  • 6–8
  • 2 hours 30 minutes plus overnight curing time and extra time for drying out the pork

This fantastic Chinese-inspired char siu pork recipe is perfectly cured and full of smoky flavour. The recipe makes more cure than needed but the mix can be stored indefinitely in an air-tight container and used on a variety of meats or even salmon

First published in 2021







  • Barbecue
  • Thermometer



Begin by curing the pork neck. Combine all the ingredients (apart from the pork itself) in a bowl and mix until fully incorporated. Place the pork in a container then pack the mixture all over the meat, ensuring it is fully covered. Cover and place in the fridge to cure for 24 hours


The next day, wash off the curing mixture then pat the pork dry. Return it to the fridge uncovered for at least a day (but ideally 3 days) to dry it out


Light a barbecue. You could also use a heavy cast-iron frying pan over a high heat, but the barbecue will produce the best results. Preheat an oven to 200°C too, unless you have a barbecue which can be used to cook indirectly


Once the barbecue (or pan) is searing hot, add the pork and cook, turning often, until very dark and blackened all over. This should take around 20 minutes, depending on the temperature of your barbecue


Transfer the pork to a wire rack over a baking dish, then into the oven (or set up your barbecue for indirect cooking, adding some wood chips if you have them). Cook for 30-40 minutes, or until a thermometer inserted into the pork reads 50°C


Whilst the pork is cooking, prepare the salad. Place the prepared mooli, red cabbage, chilli and carrot in a bowl and mix in the salt and sugar. Leave to cure for 30 minutes


Whilst the vegetables are curing, place a small pan of vegetable oil over a medium heat and deep-fry the leek until a pale golden and crisp. Drain on kitchen paper and reserve in a dehydrator or airtight container

  • 1/2 leek, white part only, finely sliced into strips
  • vegetable oil, for deep-frying

After 30 minutes, rinse the vegetables with cold water to wash off the cure. Squeeze out excess water to dry the vegetables a little then combine with the sesame oil, yuzu juice, coriander and kimchi sesame seeds, tasting regularly to ensure you’re happy with the flavour. Arrange in side bowls and top with the crispy leeks, flowers and herbs


Once the pork has finished cooking, leave to rest for 10 minutes covered loosely with foil. To serve, slice the pork finely against the grain and divide between serving plates. Finish by dressing the meat in sweet chilli sauce

First published in 2021

Combining local produce with Asian influences out of a Sheffield shipping container, Luke French is part of a new generation of modern British chefs pushing the county’s cuisine forward.

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