Step 1

Using a small sharp knife stab the meat all over to allow easy penetration to the meat.

Step 2

Blitz garlic and ginger in a small blender or use a pestle and mortar.

Step 3

Mix ginger and garlic with everything else for the marinade. Whisk to mix well.

Step 4

Pour marinade over the meat and leave overnight for best results or at least 1 hour in room temperature.

Step 5

Preheat oven 190 C Fan.

Step 6

Take meat out of the fridge at least ½ hr before roasting.

Step 7

Line a tray with foil and place a rack on top. Place the marinated meat on top of the rack. Retain the marinade.

Step 8

Roast meat for 20 minutes, turn the meat to the opposite side and baste with leftover marinade.

Step 9

Return to the oven for 10 minutes. Turn the meat over and baste. Return to the oven for a further 10 minutes.

Step 10

Remove pork and glaze with golden syrup all over to achieve a sticky shiny exterior. Rest for at least 10 minutes. Slice as desired.

Step 11

Meanwhile you can heat the leftover marinade with 4 tbs of water for about 4 - 5 minutes till thick and glossy and serve with char siu over rice or pancakes.