Hong Kong on a plate and a page
Hong Kong is an explorer’s dream and a food-lover’s paradise. And Hong Kong Local allows you to indulge in this magic from your ownhome.
The book brings you 70 recipes for the dishes that define the city.
Hong Kong-born chef Chan Archan adopted her love for food from a young age, watching her grandmother prepare each meal bursting with flavours and most importantly a desire to nurture, connect and share precious moments with her family over food. After relocating tomelbourne, Australia, Archan worked in the kitchens of the city’s most iconic restauraunts, before being appointed head chef at Ricky& Pinky's. Archan is currently heading the kitchen at Singapore’s LEVEL 33. Following is a recipe from her book:
CHARSIU Barbecued pork
Char siu is another signature siu mei similar to crispy skin pork. While crispy skin pork showcases the pork belly in contrast with the crackling, char siu is famous for its sweet–savoury flavour with slightly charred skin, which instantly melts in your mouth. Delicious.
Ingredients
1 kg boneless pork collar, cut lengthways into 4 pieces fine sea salt
60g( 1⁄ cup) cornflour
2
500g warmed honey
Char siu marinade:
100g caster sugar
1 Tbsp fine sea salt
2 Tbsp hoisin sauce
2 Tbsp oyster sauce
2 tsp sesame paste (see Notes)
1 tsp light soy sauce
1 tsp dark soy sauce
1⁄ tsp finely chopped red shallot
2
1 tsp grated garlic 1 Tbsp rose´ wine
1 egg, lightly beaten
Sauce
40g Chinese brown sugar (see Notes) or soft brown sugar
1 Tbsp light soy sauce
120g honey
2 tsp fine sea salt
Method
Soak the pork in slightly salted water (about 1 teaspoon salt for every 1 litre) for 15 minutes. Drain. Toss the pork with 40g
( 1⁄ cup) of the cornflour, then wrap in plastic
3 wrap and marinate in the fridge for 4 hours.
Rinse off the cornflour and pat dry, then toss the pork in the remaining cornflour to coat well.
To makethe marinade, mix together all the ingredients in a large bowl. Add the pork and turn to coat well, then cover and marinate in the fridge for 1 hour.
Preheat the oven to 240C. Line a baking tray with foil.
Spread the pork out on the prepared tray and roast for 5minutes. Turn the pork over and roast for another 5minutes. Reduce the oven temperature to 100C and roast for 30 minutes. Take the pork out and turn the oven back up to 240C.
Brush both sides of the pork with honey, then return to the oven and roast for 5 minutes or until the honey is bubbling and caramelising. Turn the pieces over and cook for another 5minutes. Reduce the oven temperature to 100C and roast for further 30 minutes. Removefrom the oven and brushwith honey again.
Meanwhile, to make the sauce, combine all the ingredients and 3 tablespoonswater in amedium saucepan. Bring to a simmer over low heat, then remove from the heat.
Cut the char siu into 1 cmpieces and arrange on a serving plate. Pour the sauce over the top and serve. — Serves4
NOTES
Sesamepaste— Toasted white sesame seeds that have been ground to a saucelike consistency. Usually comes in a glass jar. You can substitute tahini if unavailable. Chinesebrownsugar— Madefrom unrefined cane sugar, Chinese brown sugar is awarm brown colour and sold in small slabs. Not to be confused with palm sugar, which looks similar but is a very different product.