Donna Hay

Sticky char siu roasted pork.

The Sunday Telegraph (Sydney) - Stellar - - Contents -


• ³ cup (120g) char siu (Chi­nese bar­be­cue) sauce • ³ cup (80ml) oys­ter sauce • ½ cup (125ml) Chi­nese cook­ing wine (Shaox­ing) • ³ cup (115g) honey • 1 tea­spoon Chi­nese five-spice • 2 cloves gar­lic, crushed • 2 ta­ble­spoons finely grated gin­ger • ½ cup (90g) brown sugar • 1.8kg pork neck, halved length­ways • gai lan (Chi­nese broc­coli), steamed, to serve • steamed white rice, to serve


STEP 1 Place the char siu sauce, oys­ter sauce, Chi­nese cook­ing wine, honey, five-spice, gar­lic, gin­ger and ¼ cup (45g) of the brown sugar in a large bowl and mix to com­bine. Add the pork and toss well to coat. Cover and re­frig­er­ate for 8 hours or overnight. STEP 2 Pre­heat oven to 180°C. Place the mari­nade and re­main­ing brown sugar in a medium sau­cepan over medium heat. Bring to the boil and cook for 12–15 min­utes or un­til re­duced and sticky. Set aside. STEP 3 Place the mar­i­nated pork on a well-greased wire rack in a large oven dish. Pour 1cm of boil­ing wa­ter in the dish. Cook for 1 hour, bast­ing ev­ery 20 min­utes with the mari­nade, un­til dark golden brown and sticky. Serve pork with the re­main­ing mari­nade, gai lan and steamed white rice. Serves 4–6.

“Fall head over heels for this beau­ti­fully mar­i­nated oven-roasted pork”

by Donna Hay

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