Char siu (BBQ pork)
Char siu (BBQ pork)
Marinate rindless pork belly in a sticky hoisin barbecue sauce, then roast until tender - perfect to fill steamed bao buns for Chinese New Year
- plus overnight marinating
- Makes enough for 18 bao buns
- Moderately easy
Nutrition per serving
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Calories 122
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Carbohydrates 7
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Saturated Fat 2
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Sugar 6
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Protein 7
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Fat 7
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Fiber 0
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Salt 0.7
Ingredients
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700g rindless pork belly
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4 fat garlic cloves, finely chopped
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thumb-sized piece ginger, peeled and finely chopped
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4 tbsp tomato ketchup
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4 tbsp hoisin sauce
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4 tbsp golden caster sugar
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2 tbsp dark soy sauce
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2 tbsp rice vinegar
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2 tbsp sunflower oil
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Pickled carrot & mooli (see 'Goes well with')
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4-5 spring onion, thinly sliced on the diagonal
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6 tbsp wasabi mayonnaise (or 6 tbsp mayo mixed with 1 tsp wasabi paste)
Method
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Put the pork in a roasting tin, tip over all the marinade ingredients and massage it in with your fingers (or use a spoon) to coat the pork. Cover and chill overnight.
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Heat oven to 160C/140C fan/gas 3. Cover the tin with foil and cook the pork for 31/2 hrs, basting every hour. Increase the oven temperature to 180C/160C/gas 4, remove the foil, baste the pork and continue to cook for 45 mins until it is beginning to caramelise around the edges.
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Remove the pork from the tin and set aside to rest for 20 mins. Meanwhile, spoon away any fat from the tin and transfer the sauce to a small pan. Slice the pork – it will fall apart as you cut into it – then return to the tin. Warm the sauce in the pan, then pour over the meat and toss everything together. Spoon into the hot buns with the Pickled carrot & mooli, spring onions and a dollop of wasabi mayonnaise.