Char siu pork

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I had a tough crowd for this one. My boyfriend Scott grew up in Hong Kong and char siu was one of his favourites. When I picked up a little pork belly at a local market, without any specific recipes in mind, I looked online for inspiration and knew almost immediately that I should make something Asian with it. Char siu it was!

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I was initially a little sceptical about the recipe I chose because when I’ve made pork belly before it’s involved a few different stages of cooking – long and low, hot to crisp up the skin etc – and was quite a lengthy cook. This recipe only required 35-40 minutes of cooking and I removed the pork skin/fat as instructed – so no crackling. Sounded easy, and I’m not a massive crackling fan so I gave it a shot. I’m really glad I did! This recipe gives you really well flavoured meat, a syrupy addictive sauce, tender meat – in under an hour (excluding the marinating overnight). One of the easiest recipes for pork I’ve ever cooked!

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And the flavour was apparently pretty authentic tasting according to Scott. He said it was more intensely flavoursome than most he had eaten, which was a good thing. If you prefer a slightly milder taste I’d reduce the amount of five spice. But if I made it again I wouldn’t change a thing!

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You will need:

For the marinade
2 tbspn rice wine vinegar
2 tbspn dark soy sauce
1 tbspn sugar
2 tbspn honey
1 tbspn hoisin sauce
2 crushed garlic cloves
1 tspn five spice
1/2 tspn white pepper

Plus:
500g pork belly, skin removed (so around 400g meat)
2 spring onions, sliced
1/3 red chilli, sliced
1 tbspn honey

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Method:

1 – Mix together all of the ingredients for the marinade; plunge the de-skinned meat into this mix and leave to marinate in a deep dish overnight in the fridge
2 – Preheat your oven to 160 degrees and remove the pork from the fridge
3 – When ready to cook, remove the pork from the marinade and place in an oven dish; brush a little marinade onto the meat with half the remaining honey
4 – Roast the pork for 15-20 minutes before turning it over and brushing with a little more marinade and the remaining honey; cook for another 15-20 minutes
5 – Meanwhile, place the remaining marinade juices in a small saucepan and bring to the boil; reduce to a simmer and allow the liquid to thicken for around 10 minutes
6 – Briefly fry the chilli and spring onions in a wok with a splash of groundnut oil just to take the raw edge off; set aside
7 – Remove the pork from the oven once it’s nice a caramelised on the outside; carve and serve on top of steamed rice with the spring onions and chillis on top plus the reduced marinade as a sauce

YUM!

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11 thoughts on “Char siu pork

  1. Oh boy, updated myself on your posts and everything just looks too good! I’m tempted to book a ticket home just to have my kitchen back and start cooking your crab mac & cheese, this char siu, the prawns etc etc. And I find myself feeling jealous for another (weird?) reason, I wish I would have the opportunity to indulge my man with my home cooked food :P

    1. Hope you get the opportunity to soon!
      I don’t think that’s a weird reason – cooking for the one you love is great. And kind of motherly!! I think I must be a bit of a feeder, ha. Thanks for stopping by! X

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