Char-Siu Pork Recipe
Ingredients
| 15 ml/l tbsp vegetable oil | ||
| 15 ml/1 tbsp hoisin sauce | ||
| 15 ml/1 tbsp yellow bean sauce | ||
| Five spice powder | 1.5 Milliliter | |
| 2.5 ml/1/2 tsp cornflour | ||
| 15 ml/1 tbsp caster sugar | ||
| 450 g/1lb pork fillet, trimmed | ||
| 10 ml/2 tsp clear honey | ||
| Salt and freshly ground white pepper | ||
| Shredded spring onion, to garnish | ||
| Boiled rice, to serve | ||
Directions
1. Mix together the vegetable oil, hoisin sauce, yellow bean sauce, Chinese five spice powder, cornflour and sugar in a shallow dish and season to taste with salt and pepper. Add the pork to the dish and turn to coat with the marinade thoroughly. Cover and chill for 4 hours.
2. Preheat the oven to 190°C/375°F/ Gas 5. Drain the pork and place it on a wire rack over a deep roasting tin. Roast for 40 minutes, turning the pork over from time to time.
3. Check that the pork is cooked by inserting a skewer or fork into the meat; the juices should run clear. If they are still tinged with pink, roast the pork for a further 5-10 minutes.
4. Remove the pork from the oven and brush it with the honey. Allow to cool for 10 minutes before cutting into thin slices. Transfer to a serving dish, garnish with shredded spring onion and serve either hot or cold with boiled rice.
2. Preheat the oven to 190°C/375°F/ Gas 5. Drain the pork and place it on a wire rack over a deep roasting tin. Roast for 40 minutes, turning the pork over from time to time.
3. Check that the pork is cooked by inserting a skewer or fork into the meat; the juices should run clear. If they are still tinged with pink, roast the pork for a further 5-10 minutes.
4. Remove the pork from the oven and brush it with the honey. Allow to cool for 10 minutes before cutting into thin slices. Transfer to a serving dish, garnish with shredded spring onion and serve either hot or cold with boiled rice.
Chef
