400 g pork shoulder or pork neck — cut into long 1-inch thick strips
3 tbsp soy sauce
2 tbsp hoisin sauce
2 tbsp honey
1 tbsp sugar
1 tbsp chinese rice wine or dry sherry
3 cloves garlic — finely minced
0.5 tsp five-spice powder
2 cup short-grain rice — rinsed until water runs clear
1.2 cup full-fat coconut milk
1 cup water
1.5 tsp salt
1 pandan leaf — tied into a knot
1 tbsp neutral oil
2 nori sheets — cut into 1-inch wide strips
Mise en Place
0/6
Process
1
Make Marinade
1.In a bowl, whisk together soy sauce, hoisin sauce, honey, sugar, rice wine, minced garlic, and five-spice powder to create the char siu marinade. Reserve 3 tablespoons of the marinade for the final glaze.
2
Marinate Pork
1.Add the pork strips to the remaining marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
3
Cook Coconut Rice
1.While the pork marinates, combine the rinsed short-grain rice, coconut milk, water, 1 tsp of salt, and the knotted pandan leaf (if using) in a rice cooker or medium pot. Cook according to rice cooker instructions or bring to a boil on the stovetop, then cover, reduce heat to low, and simmer for 15-18 minutes until liquid is absorbed.
4
Rest and Fluff Rice
1.Once cooked, let the rice rest, covered and off the heat, for 10 minutes. Remove and discard the pandan leaf, then gently fluff the rice with a paddle or fork.
5
Roast Pork
1.Preheat your oven to 400°F (200°C). Place a wire rack over a foil-lined baking sheet. Remove pork from the marinade, letting excess drip off, and arrange it on the rack. Roast for 20 minutes.
6
Glaze and Caramelize
1.Remove the pork from the oven. Brush generously with the reserved marinade. Return to the oven and roast for another 5-10 minutes, or until the glaze is bubbling and the edges are slightly charred. Watch closely to prevent burning.
7
Rest and Dice Pork
1.Let the cooked char siu rest for 10 minutes. Once cool enough to handle, dice the pork into small, 1/4-inch pieces suitable for a filling.
8
Shape Onigiri
1.Prepare a small bowl with water and the remaining 1/2 tsp of salt. Wet your hands in the salted water to prevent sticking. Take a scoop of warm coconut rice (about 1/2 cup) and flatten it in your palm. Make an indentation in the center and place about 1 tablespoon of diced char siu inside. Cover with a little more rice and firmly compress into a compact triangle or oval shape.
9
Sear Onigiri (Yaki Style)
1.Heat the neutral oil in a non-stick skillet over medium-high heat. Gently place the onigiri in the pan and sear for 2-3 minutes per side, until golden brown and crisp. You can lightly brush with any remaining char siu glaze during the last minute of searing for extra flavor.
10
Serve
1.Wrap the base of each warm, seared onigiri with a strip of nori, if desired. Serve immediately.