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!
Preparation Time: 5-10 minutes
Cooking Time: 25-30 minutes
Resting Time: 5-10 minutes
1 pork fillet, approx 400g
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.
Lyndey’s Note: 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.