Pork Char Siu, Pak Choi & Rice
I'm becoming much more adventurous in my cooking in recent weeks and one of my favs I've whizzed up is this scrumptious Chinese recipe from Eat Little Bird. The marinade needs to ideally sit in the fridge overnight but otherwise, it's quick and easy. I served with plain basmati rice (cooked in a rice cooker) and Pak Choi (you can steam, boil or fry for 4 minutes with a little sesame oil, ginger and soy sauce). Enjoy!!
For the marinade
2 tablespoons vegetable oil
1 teaspoon sesame oil
2 tablespoons light brown sugar
3 tablespoons runny honey
3 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/2 tablespoon dark soy sauce
1 teaspoon Chinese five-spice powder
2 cloves of garlic, finely grated
1 inch (2 cm) knob of ginger, peeled and finely grated
For the Chinese Barbecue Pork
2 tablespoons runny honey (extra for the glaze)
2 pieces of pork tenderloin, approx 1 lb (500 g) each
Sides - your choice!
Place all of the ingredients for the marinade into a bowl and whisk to combine.
Place the pork into a large ziplock freezer bag and pour the marinade inside. Make sure the pork is well-coated in the marinade.
Place the bag into the fridge and leave it to marinate for at least 2-3 hours, or overnight.
When you are ready to roast the pork, take it out of the fridge and let it come to room temperature in the marinade (this will take about 30 minutes).
Preheat the oven to 350°F (180°C) (without fan).
Place a wire rack over a large roasting tray and half fill the tray with boiling water. The rack needs to be high enough so that, when the meat is sitting on top of the rack, the meat should not touch the water. The water helps to create steam in the oven to cook the pork and to keep it moist.
Place the pork on the wire rack.
Do not discard the marinade in the freezer bag.
Roast the pork for about 30 minutes, basting every 10 minutes or so (see next step).
Meanwhile, pour the reserved marinade into a small saucepan and add the extra 2 tablespoons of honey. Bring the sauce to a boil and simmer gently for a few minutes until the sauce is thick and syrupy. Use this sauce to baste the pork.
After 30 minutes, turn the oven to grill (or broil) mode on high heat. If possible, place the tray as high as possible in the oven under the grill. Baste the pork generously every 3-5 minutes, making sure that it is browning nicely and doesn’t burn. Once the pork has caramelised nicely, remove the tray from the oven.
Let the pork rest for about 10 minutes before slicing.
The original recipe is taken from Eat Little Bird
Photo credit: Eat Little Bird
Eat Little Bird recommends serving with simply with steamed Jasmine rice and some steamed Chinese greens on the side (pak choi or Chinese broccoli work really well here).
Or! Venture even further and try their steamed bao buns with slices of Chinese barbecue pork with some quick pickled carrots and quick pickled cucumbers. Recipe for Sticky Pork Bao Buns for full details.