CHAR SUI PORK
"These quick pickles add some zing"
2 x 350g pork loins
Char sui marinade
½ cup (125ml) hoisin sauce cup (115g) honey ¼ cup (60ml) soy sauce ¼ cup (60ml) shaohsing wine (Chinese rice wine) 3 tsp Chinese five spice 4cm piece ginger, grated 3 tsp sesame oil
Quick chilli pickled cucumber
1 tsp chilli flakes ¼ cup (60ml) white vinegar 12 baby cucumbers (cukes), quartered
For the marinade, combine all ingredients. Rub over the pork. Set aside to marinate for at least 30 minutes or overnight. Preheat oven to 180°C. For the pickle, in a small saucepan combine ¼ cup (60ml) water with chilli, vinegar and 1 tsp salt. Bring to a simmer. Place cukes in a bowl then pour over hot liquid. Set aside to pickle. Heat oil in a large frypan over mediumhigh heat. Drain pork from marinade, then place in frypan and cook for 5-6 minutes, turning until charred. Transfer to a baking tray and roast 10 minutes or until cooked. Place reserved marinade in a small saucepan with ¼ cup (60ml) water and bring to a simmer. Cook for 4-5 minutes. Remove pork from the oven and rest, lightly covered in foil, for 5 minutes. Slice then pour over the cooked marinade. Serve with pickles.
NUTRITION • 41G PROTEIN • 2G SAT FAT • 50G CARB • 49G SUGARS • 1710MG SODIUM • 465 CAL (1950KJ)