Char siu (BBQ pork)
- Preparation and cooking time
- plus overnight marinating
- More effort
- Makes enough for 18 bao buns
- 700g rindless pork belly
For the marinade
- 4 fat garlic cloves, finely chopped
- thumb-sized piece ginger, peeled and finely chopped
- 4 tbsp tomato ketchup
- 4 tbsp hoisin sauce
- 4 tbsp golden caster sugar
- 2 tbsp dark soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sunflower oil
- Pickled carrot & mooli (see 'Goes well with')
- 4-5 spring onion, thinly sliced on the diagonal
- 6 tbsp wasabi mayonnaise (or 6 tbsp mayo mixed with 1 tsp wasabi paste)
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.