Char sui barbecue pork
Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients
- 500g pork fillet, trimmed
- 4cm piece ginger, grated
- 2 cloves garlic, finely chopped
- 50ml soy sauce
- 50ml rice wine or mirin
- 2 spring onions, shredded
- 2 tbsp brown sugar
- 1 tbsp hoi sin sauce
- 2 tbsp yellow bean sauce
- 1 tbsp vegetable oil
- 60ml agave nectar
- ¼ tsp white pepper
- 240g rice
For the greens
- 300g choi sum/pak choi or tenderstem broccolli
- 1 tsp ground nut oil
- 2 cloves garlic sliced
- 1 red chilli sliced
- 2 tbsp oyster sauce
METHOD
How to make Char Sui barbecue pork
- Using a sharp knife, make slashes along the pork fillet. Starting with the spring onions and ginger combine all the remaining ingredients in a pestle and mortar and marinade the pork for 2-3 hours, or overnight if you can.
- Pre-heat the oven to 200°C. Drain the pork from its marinade and place on a rack set over a roasting tin half-filled with hot water. Cook the pork for about 25 minutes – after 15 minutes, turn the meat over so it colours on all sides. Baste regularly with the extra marinade left behind in the bowl.
- Heat the groundnut oil in a wok and stir-fry the garlic and chilli for 30 seconds . Add the greens and stir-fry until it begins to wilt. Take off the heat and add the oyster sauce
