chinatown char siu

This Char Siu Pork recipe from 2014 Masterchef winner Ping Coombes is a Chinatown favourite. Traditionally, this dish would be served up sliced over rice with a side of steamed greens, but you can also serve with noodles or in steamed buns. Don&#39;t forget to read our tips further down, including marinating the pork the day before, to allow time for the sauce to penetrate better in to the meat.

Chinatown Char Siu By Ping Coombes

1kg skinless pork belly,

garlic

ginger

Lee Kum Kee Premium Oyster Sauce

Lee Kum Kee Char Siu Sauce

Lee Kum Kee Hoisin Sauce

Tbsp Lee Kum Kee Premium Dark Soy Sauce

1tsp Lee Kum Kee Sesame Wok Oil

½ tsp five spice powder

brown sugar

Shaoxing wine

golden syrup or honey

Using a small sharp knife stab the meat all over to allow easy penetration to the meat.

Blitz garlic and ginger in a small blender or use a pestle and mortar.

Mix ginger and garlic with everything else for the marinade. Whisk to mix well.

Pour marinade over the meat and leave overnight for best results or at least 1 hour in room temperature.

Take meat out of the fridge at least &frac12; hr before roasting.

Line a tray with foil and place a rack on top. Place the marinated meat on top of the rack. Retain the marinade.

Roast meat for 20 minutes, turn the meat to the opposite side and baste with leftover marinade.

Return to the oven for 10 minutes. Turn the meat over and baste. Return to the oven for a further 10 minutes.

Remove pork and glaze with golden syrup all over to achieve a sticky shiny exterior. Rest for at least 10 minutes. Slice as desired.

Meanwhile you can heat the leftover marinade with 4 tbs of water for about 4 - 5 minutes till thick and glossy and serve with char siu over rice or pancakes.

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