Char Siew Pork

This is one of the wonders of traditional Chinese cuisine. Many recipes include red bean paste (or you can add a little tomato sauce), and utilise pork neck. This is my simpler fast and fabulous version which works just as well - only quicker!

Serves 2
Prep time: 5-10 minutes
Cooking time: 25-30 minutes
Resting time: 5-10 minutes

1 pork fillet, approx 400g

Marinade
2 cloves garlic, crushed
2 teaspoons brown sugar
1 tablespoon soy sauce or kecap manis
1 tablespoon dry sherry
1½ tablespoons hoi sin sauce
2 teaspoons honey
½ teaspoon Chinese 5 spice powder

Combine marinade ingredients and smother pork for one hour or longer.

Pre-heat oven to 200 ’C. Place pork on rack on a baking tray and cook for 25 - 30 minutes  or until firm to the touch and dark on the outside. Baste a couple of times during cooking with marinade and reserve remainder.

Remove pork from oven, cover loosely with foil and rest 10 minutes. Slice and serve with noodles and a steamed Asian green like baby bok choy or choy sum and noodles flavoured with marinade. Any excess marinade can be heated and poured over the pork.

Tips
To accompany char siew pork, saute a finely sliced carrot in a tsp of sesame oil in a stir fry pan. Cover 350g packet fresh Singapore noodles (thin egg noodles) with boiling water in a bowl or jug. When carrot is soft add 4 sliced mushrooms and 6 chopped green shallots. Stir-fry for a minute or two more, then add drained noodles and 2 tbs char siew marinade. Stir through and serve immediately with pork.

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