cantonese food

Enjoy this delicious honey-glazed pork with jasmine rice, pak choi and spring onions for an easy supper. Choose fattier pork steaks for more flavour

Cantonese char siu

pork shoulder steaks (choose fattier steaks, if possible)

jasmine

spring onion,

sauce

1⁄2 cube red bean curd

1⁄2 tsp light soy sauce

1⁄2 tsp dark soy sauce

Shaohsing rice wine (Chinese cooking wine)

garlic cloves, finely grated

tbsp honey

First, make the marinade. Whisk the hoisin sauce, red bean curd (along with the sauce from the can), the soy sauces, rice wine, garlic and 3 tbsp honey together. Tip half into a large bowl with the pork, reserving the rest of the marinade for basting later. Season the pork, toss to coat and chill for 5 hrs to marinate.

Heat the oven to 200C/180C fan/gas 6. Transfer the pork to a roasting tin and roast for 30 mins.

Meanwhile, mix the remaining marinade with the rest of the honey. Brush over the pork every 10 mins, so it’s evenly coloured. Serve with the rice and pak choi, and the spring onions scattered over.

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The most viewed cantonese food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cantonese char siu

The most viewed cantonese food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine