Ingredients
5 spice powder
- 2 cinnamon sticks
- 3 star anise
- 12 --- cloves
- 1 tablespoon fennel seeds
- 1 tablespoon sichuan peppercorns
- 2 teaspoons sea salt flakes
Marinade
- 8 cloves garlic
- 5 centimetres ginger knob
- 4-6 tablespoon honey
- 3-4 tablespoon raw sugar
- 2 tablespoon shaoxing wine
- 60 grams soy sauce
- 1 kg pork neck, (cut into 5 cm wide long strips)
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place all ingredients from 5 spice powder list into the
"Closed lid" 2. Dry roast the spices for 5 minutes,
"Gentle stir setting" 
"No counter-clockwise operation" , on 80deg.3. Mill 30 seconds, speed 9-10. Check and scrape down if necessary.
4. Mill for another 30 seconds, speed 9-10. If you desire a finer result, mill longer.
1. Add all items from Marinade list except Pork Neck into
"Closed lid" 2. Cook for 4 minutes, 90deg, speed
"Gentle stir setting" until all the sugar n honey has dissolved.3. Pour over Pork Neck and marinade at least 2 hours. Overnight is preferred.
1. Crank up your oven to 150deg, and place pork neck in middle rack.
2. Roast for 10 minutes, then turning meat upside down, and pouring marinade over the top.
3. Roast for a further 30 minutes.
4. Rest for 10 minutes, and slicing with sharp knife. Eat while hot.
5 spice powder
Marinade
Roasting Char Siu
Tip
If using Maltose, warm up in Microwave for 30 seconds, before pouring into "Closed lid" .
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Have just completed the marinade. I think you should cook longer as it never got close to 90 deg and the garlic and ginger should be minced, so I am going to zest it all up to sp 8 for 3 secs.
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