For many Hong Kongers, there is nothing more comforting than a plate of hot char siu faan, andthere is always the debate of which restaurant does the best barbecued pork. Among the greats, in our opinion, is the fatty char siu at Tsui Hang Village, which comes burnished and glossy, with a nice char on the edges. Unusually, they also serve the char siu with traditional beans cooked to a sticky sweetness with maltose and sugar.  Lau Kam Pui is the head roasting chef at the Causeway Bay branch, and in the video above he shows us the trick to choosing the perfect slab of pork with a decent fat to flesh ratio, and the components of the delicious marinade. Then, all there is to do is place the marinated pork into a searingly hot oven to roast until caramelised and yet still tender within.

Ingredients (barbecued pork)

500g Pork shoulder or tenderloin

100g Salt

500g Sugar

300g Sesame sauce

500g Seafood sauce

200g Ground bean sauce

10g Five-spice powder

10g Licorice root powder

10g Sand ginger powder

100g Dark soy sauce

600g Maltose

Ingredients (sweet beans)

100g soybean

2 tps maltose

150g sugar

500ml water