CHAR SIU PORK
700g pork belly ( skinned removed ) or tenderloin strips
2 teaspoons five-spice powder
4 tablespoons of runny honey
2 chunks of fermented bean curd
2 cloves garlic crushed
1 teaspoon of garlic powder
3 tablespoons rice wine or sherry
2 tablespoons of hoisin sauce
1 tablespoon dark soy sauce
2 teaspoons sweet chilli sauce
salt and freshly ground pepper
To marinate the pork, cu the pork into 5cm ( 2in) wide strips. Rub them all over with the five spice and season generously with salt and pepper. Put all the remaining ingredients into a bowl and mix together until smooth. Pour over the pork, then cover and leave to marinate in the refrigerator for at least 2 hours, but preferably overnight.
When you are ready to cook, preheat the oven to degrees or 16o degrees. Transfer the pork to a baking tray and cook in the oven for one hour, until tender. To finish off, preheat the grill to hot and grill the pork strips for a couple of minutes on each side until they are crisp and caramelised. Rest the meat for ten minutes on a warm plate, slice on the diagonal and serve with steamed rice and greens.
Recipe by Jonathan Phang courtesy of The Pepperpot Club published by Hardie Grant photography by Jacqui Melville.
Remember Jonathan Phang’s Gourmet Trains 2 premieres on Saturday, 11 April at 19:00 on the Travel Channel.