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Char Siu Style Kurobuta Pork Collar with Green Onion Vinaigrette

Chef Lee Anne Wong

Servings

4 to 6

Prep Time

30 minutes

Cook Time

2 hours

Category

Pork Roast

Pork collar is one of the great, yet-to-be-discovered-by-the-masses kind of cut, and one of my favorites. It’s perfect for grilling, roasting, braising, and grinding. Flavorful marbling throughout this collar makes it perfect for this Chinese inspired classic roast pork recipe.

Char Siu Style Kurobuta Pork Collar with Green Onion Vinaigrette

Ingredients

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    • 1 Kurobuta pork collar

    • 1/3 cup hoisin sauce

    • 1/4 cup honey

    • 1/4 cup soy sauce

    • 3 tablespoons dry sherry

    • 1 teaspoon Chinese five spice powder

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    • 1/2 cup vegetable oil

    • 1/2 cup toasted sesame oil

    • 2 bunches green onion, washed, roots trimmed, sliced thin, green and whites, about 3 cups sliced

    • 1/2 cup rice vinegar

    • 1 teaspoon fresh garlic, minced

    • 1 tablespoon fresh ginger root, finely minced

    • 1 tablespoon granulated sugar

    • 1 teaspoon fine sea salt

    • 1/4 teaspoon ground white pepper

    Directions

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      1. In a small bowl, combine the hoisin, honey, soy sauce, sherry, and five spice powder, whisking until well combined. Butcher the pork collar into four pieces/loins, by making a horizontal cut in half and then a vertical cut along the same plane. Place the pork collar in a gallon zip bag or baking dish and pour the marinade over the meat, gently massaging the marinade in with your hands. Cover and refrigerate for 12 to 24 hours.

      2. Remove the pork from the marinade. Add the leftover marinade to a small pot or pan and bring to a boil over high heat. Remove from the heat. Set aside.

      3. To roast your char siu, preheat the oven to 275°F and move the rack to the upper middle position. Set an elevated wire rack on a rimmed baking sheet and lay the marinated pork collars on the rack. Put the pan in the oven and let it roast for 45 minutes to an hour or until the meat reaches an internal temperature of 135°F.

      4. Remove the pan from the oven, then move the oven rack to the top position and turn the heat up to “broil.” Baste the pork with the reserved marinade, then broil it until dark and glossy with the edges just slightly charred. Flip the meat over and baste again, allowing the second side to color and char as well.

      5. Transfer the pork to a cutting board and place a piece of tented foil over the cooked pork. Allow the pork to rest for 10 minutes before slicing. Serve with the green onion vinaigrette as a condiment.