Char siu pork with rice
This simple dish boiled rice and the most delicious, sweet, sticky, caramelised char siu pork is my idea of heaven
SERVES
4
PEOPLE
COOKING TIME
25
MINUTES
Ingredients
350g pork fillet
1 pak choi, halved lengthways
2 spring onions, thinly sliced
2 garlic cloves, crushed
2 tbsp grated ginger
50ml light soy sauce
50ml rice wine
3 tbsp muscovado sugar
2 tbsp hoi sin sauce
1 tbsp vegetable oil
40ml honey
To serve:
Boiled rice
Method
Combine the marinade ingredients in a large bowl. Cut and stab the pork fillet all over so that it is well and truly puck marked. Place in the marinade bowl, coating it all over and cover in the fridge for no less than 5 hours. Ideally you would leave it in there overnight.
Preheat the oven to 200°C.
Remove the fillet from the marinade (reserve the marinade) and place on a rack over a roasting tin in the preheated oven. Pour hot water into the roasting tin so that it is filled halfway. Roast for 20 minutes, turn the pork over and brush some more of the marinade all over it. Reduce the oven temperature to 180C and roast for a further 20 minutes. Turn the oven off, cover the pork in tinfoil and leave in the oven.
Steam the pak choi using a bamboo steamer over a wok filled with water on a medium high hob or use whatever steamer you have. The pak choi should only take around 3-4 minutes to steam.
Remove the pork from the oven and slice with a sharp knife.
Boil the reserve marinade in a small saucepan and leave aside. Divide some cooked rice between two serving bowls. Place the pak choi on top along with a few slices of pork, a few spoons of the marinade sauce and a sprinkling of sliced spring onion.
