roast char siu pork

Preparation time 20 minutes, plus marinating and resting Cooking time 45 minutes 625 g lean pork tenderloin fillet garlic cloves, crushed sspoons peeled and grated fresh root ginger 2 tablespe 1 teaspoon Chinese five-spice powder 100 ml light soy sauce 4 tablespoons Shaoxing rice wine tablespoons soft light brown sugar 2 tablespoons hoisin sauce 2 tablespoons sweet chilli sauce 2 tablespoons clear honey 1 tablespoon groundnut oil Make deep slashes all over the pork with a sharp knife and place in a shallow glass or ceramic dish. Mix together all the remaining ingredients and spread all over the pork, rubbing it into the slashes. Cover and leave to marinate in the refrigerator for 3-4 hours, or overnight if time permits.

Place a roasting rack or wire rack over a roasting tin. Pour hot water into the tin to come halfway up the sides. Remove the pork from marinade, reserving the marinade, and lay on the rack. Place in a pre-heated oven, 200C(400F), and roast for 20 minutes.

Turn the pork over and brush well with some of the marinade. Reduce the oven temperature to 180C (350F),and roast for a further 20 minutes. Remove from the oven, cover with foil and leave to rest for 10-15 minutes.

Meanwhile, place the remaining marinade in a small saucepan and bring to the boil.

Slice the pork thinly and serve with the extra marinade, together with egg noodles and steamed Asian greens.

For quick char siu pork fried rice, spray a large nonstick wok or frying pan with low-calorie cooking spray and heat over a high heat. Add teaspoons each of finely chopped fresh root ginger and garlic and stir-fry for 30 seconds. Add 625 g lean minced pork and stir-fry for 3-4 minutes. Add 4 tablespoons char siu sauce (Chinese barbecue sauce), 2 tablespoons light soy sauce and 500g cooled freshly cooked jasmine or long-grain rice and toss together for 5-6 minutes until piping hot.

Serve immediately with steamed Asian greens.

qingquang

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