Char sui pork

My great Char sui Pork Recipe – Chinese New Year

Chinese New Year Wish

It is Chinese New Year and I am celebrating by posting some more of my favourite Chinese recipes and information about Chinese Cooking. One of my personal favourites is Cantonese food the most international of the different styles of Chinese cuisine. Cantonese food is all about letting the flavour of the key ingredients shine through with a few additional flavourings including garlic, ginger, soy sauce, and spices such as star anise and Chinese Five Spice.

Char sui pork

Char sui – Cantonese BBQ Pork

This is my oven baked version of the classic Cantonese BBQ Pork recipe or Char sui with its distinctive colouring, sticky sweet marinade, and succulent melt-in-the-mouth texture.  This recipe is made using belly pork, you can make Char sui with tenderloin for a less fatty finish but you need to reduce the cooking times. You will need to plan a little ahead for the best results and prepare the night before and the meat requires quite a long cooking process, but I guarantee you will not be disappointed with the end result. My recipe for Char sui includes a little Muscavado sugar not authentic I know but think it adds to the liquorice aniseed flavour. I like to serve Char sui simply, as the Chinese do, with any cooking juices on a bowl of perfectly fluffy plain boiled rice with maybe a few finely sliced spring onions or you can pile the sliced meat into steamed Bao buns with quick pickled mooli and carrot and fresh coriander.

Char Sui – Cantonese BBQ Pork

1 kg rindless Belly Pork

( ask your butcher to remove any bones and cartilage )

5 tablespoons of Tomato Ketchup

5 tablespoons of Hoisin Sauce

2 tablespoons Honey

2 tablespoons of Dark Soy Sauce

2 tablespoons Chinese Rice Wine Vinegar

1 heaped tablespoon Dark Brown Muscovado Sugar

1 tablespoon Vegetable Oil

1 tablespoon Sesame Oil

4 large cloves of Garlic, peeled and finely chopped

4 – 5 cm piece of fresh Ginger, peeled and finely grated

1 teaspoon Chinese Five Spice

Place all the ingredients excluding the pork into a medium sized mixing bowl and thoroughly blend. Place the pork into a deep sided baking tray and pour over the marinade. Work the marinade into both sides of the pork with you finger tips then cover with cling film and refrigerate overnight.

Preheat your oven to 160 C / 325 F / Gas Mark 3. Place a piece of baking paper over the pork and then a double layer of aluminium foil sealing the edges. Place the tray in the oven and cook for three and a half hours, carefully removing the tray and basting the pork every hour, then resealing and placing back to continue cooking. Remove the foil and baking sheet and turn the oven up to 180 C / 350 F / Gas Mark 4, baste the pork again return to the oven and continue to cook for around another forty minutes while it caramelises around the edges.

Remove the pork from the tin and set aside on a clean tray covered in foil to rest for twenty minutes. Transfer the sauce to a small pan and spoon off any excess fat and bring to a gentle simmer. Slice the pork, it will be very tender and fall apart as you cut into it, and serve it on bowls of boiled rice with the remaining sauce poured over.

Allergens in this recipe are;

Sesame Seeds    Flour

There will be Soya and may be gluten in your Soy Sauce

Please see the Allergens Page

Red Lantern


Sesame Chicken Wings

Spicy Sesame Chicken Wings

Chinese New Year Wish

I love any food you eat you eat with your fingers, prawns in their shells, ribs, it is great fun and so tasty. No surprise then that I’m such a fan of chicken wings maybe with a Crispy Salt and Pepper Crust, American BBQ style Buffalo Wings with a cooling Blue Cheese Dip or Asian style hot Wings with Sesame Seeds. To celebrate the Chinese New Year today’s recipe is my version of the last dish, which I would serve with a bowl of perfectly fluffy boiled rice.

 

Sesame Chicken Wings

Spicy Sesame Chicken Wings

Spicy Sesame Chicken Wings

For the Chicken

20 trimmed Chicken Wings

( you can ask your butcher to do this,

freeze the wing tips until you are making a stock )

3 tablespoons Cornflour

1 teaspoon Paprika

½ teaspoon Salt

½ teaspoon Onion Powder

¼ teaspoon White Pepper

A splash of Vegetable Oil

For the Sauce

3 tablespoons Ketchup

2 tablespoons Light Soy Sauce

2 tablespoon Sesame Oil

2 tablespoons Honey

1 tablespoon Sriracha Hot Sauce

1 tablespoon Chinese Rice Wine Vinegar

2 cloves Garlic, peeled and finely chopped

To Garnish

2 tablespoons Sesame Seeds

3 Spring Onions, washed and finely sliced

1 sliced Red Chilli

Preheat the oven to 425 F / 220 C / Gas Mark 7. In a mixing bowl, combine all the dry ingredients for the chicken thoroughly then toss in the chicken wings and coat evenly. Place on a baking tray lined with baking paper about a centimetre apart and drizzle with the oil. Place in the oven and bake for fifteen minutes then carefully turn over with a pair of tongues. Return to the oven for another fifteen to twenty minutes until chicken is fully cooked.

In a medium-sized heavy-bottomed pot, add all ingredients for the sesame sauce except sesame seeds. Gently bring the sauce to a boil, stirring regularly and simmer the sauce over a low heat for ten minutes. If you want the sauce spicier, add more of the hot sauce to your taste. When the chicken wings out from the oven, carefully tip onto kitchen paper to drain off any excess fat then place into a bowl and add the sauce. Toss chicken wings to coat evenly with the sauce then place into a serving dish, sprinkle with the sesame seeds, spring onions and chilli slices. Enjoy.

Allergens in this recipe are;

Sesame Seeds  Flour

There will be Soya  and may be gluten in your Soy Sauce

Please see the Allergens Page

Red Lantern


Xin nian kuai le – Happy Chinese New Year – Slow braised Lamb with Ginger and Spring Onions

Chinese New Year Wish

There are up to two weeks of celebrations for the Chinese New Year or Spring Festival. This year is the year of the Dog. In China and the Chinese diaspora there are visits to family, fireworks, and feasts and so I thought appropriate over the next ten days to post some more of my favourite Chinese dishes. I am also building up a database of some of the ingredients and base recipes which you can find on here. If you want to know more about one of my favourite styles of Chinese cuisine you can read my post on Cantonese food.

Celebrate Chinese New Year with the following Recipes;-

Crab and Sweetcorn Soup

Spicy Sesame Chicken Wings

Shanghai-style Red Braised Pork Belly

Cantonese Pork

King Prawn Chow Mein

Beef in Black Bean Sauce

General Tso’s Chicken

Char sui – Cantonese BBQ Pork

Perfectly fluffy Boiled Rice

Egg Fried Rice

In China lamb or mutton is eaten mostly in the north and north west and is especially favoured by the Muslim and Mongol populations but it is available everywhere. The most popular street food in China are Xinjiang lamb skewers with fiery and fragrant with chilli and Szechuan peppercorns, which you can find in every major city throughout China. Chinese recipes mostly call for mutton or substitute goat rather than lamb mainly because traditionally lamb was scarce, and the cooking times would be longer.  This is rather a generous recipe best eaten with friends, serve with some perfectly fluffy boiled rice. Now may I wish you all prosperity for this Year of the Dog and Enjoy – Gong xi fa cai

Slow cooked Lamb and Ginger

Braised Lamb and Ginger

 

Slow Braised Lamb with Ginger and Spring Onions

1.5 kg to 2 kg boned Shoulder of Lamb

10 Banana Shallots, peeled and thinly sliced

2 large bunches of Spring Onions, washed, trimmed and cut in 3 centimetre pieces

500 gr Sliced Button Mushrooms

1.5 ltr good quality Lamb or Veal Stock

100 gr Rock Sugar ( you can substitute Demerara )

1 large 6 centimetre piece of Ginger, peeled and very finely sliced

6 cloves Garlic, peeled and finely crushed

6 tablespoons Dark Soy sauce

4 tablespoons Rice Wine or Dry Sherry

4 tablespoons Vegetable Oil

2 tablespoons Sesame Paste

1 tablespoon Tomato Puree

6 Star Anise pods

4 Cloves

2 large pieces of Cassia Bark

Cut the lamb shoulder into large five centimetre dice. Bring a large pan of water to the boil and blanch the lamb by plunging it into the boiling water for five minutes. Strain out the meat and discard the water. Heat a wok or a large frying pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the pieces of lamb and stir-fry them until they are brown.

Add the shallots, spring onions, mushrooms and ginger to the wok and cook for five more minutes before placing into a large casserole or heavy-bottomed pan and stir in the remaining ingredients. Bring up to the boil and carefully skim off any fat from the surface, then turn the heat down as low as possible. Cover with a lid and gently simmer for around one and a half hours or until the lamb is cooked and tender, skimming occasionally to remove any more fat. When cooked remove the star anise, cloves and cassia bark and serve in bowls with steamed rice.

Wine and Beer

What to Drink? Matching wine with Chinese food used to be considered impossible but more modern sommeliers are making innovative pairings try your lamb with a fruity, Chilean Pinot Noir or off-dry Rosé and why not try a refreshing Continental wheat beer with citrus and coriander seeds as your beer choice.

Allergens in this recipe are;

Sesame Seeds    Flour

There may be gluten in your Soy Sauce

Please see the Allergens Page

Red Lantern


Dark Chocolate Mousse

Valentine’s Day Chocolate Mousse

Valentines Cover

So, you have successfully shucked the oysters, the steak was cooked to perfection and you matched your meal with a perfect bottle of wine, Valentine’s Day is going according to plan now you need something simply stunning to finish the meal. I have chosen something stunningly simple to make, that can be kept in the fridge and will wow your dinner companion. And the bonus, there will be a couple left over for the morning.

Dark Chocolate Mousse

Dark Chocolate Liqueur Mousse

Many chocolate mousses are made with a mix of cream and eggs and often use gelatine as a setting agent so they can be quite heavy, this recipe is lightness itself relying on the flavour of the dark chocolate, the liqueur, and the airy whipped egg whites. The squeeze of lemon helps stabilise the egg whites when they are being whipped and prevent over whisking, if you over-whisk the egg whites they will collapse and separate and you will lose all the air that you have whisked in and the resulting mousse will be very heavy.  Follow the instructions carefully and be patient whilst folding in the whipped-up egg whites so that you lose as little volume as possible and you will be rewarded with light, fluffy chocolate mousse.

For your chocolate mousse, you can use a choice of liqueurs, but my favourites are orange or coffee based which are natural partners with dark chocolate.

Chocolate Liqueur Mousse     makes 4

200 gr premium Dark Chocolate ( a minimum 60 % cocoa solids )

7 free-range Egg Whites ( use the egg yolks in your Bearnaise Sauce )

50 gr Caster Sugar

4 tablespoons of Coffee or Orange Liqueur

A squeeze of fresh Lemon Juice

Place a medium glass or metal bowl over a pan of simmering water (do not allow the base of the bowl to touch the water) and add the chocolate. Melt the chocolate, stirring occasionally, meanwhile put the egg whites and lemon juice into a second large, clean bowl and whisk until they form soft peaks. Sprinkle over the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage.

When the chocolate has melted, remove the bowl from the heat and add one-third of the egg whites, and whisk them into the hot chocolate very quickly. This is important as the cool eggs can cause the chocolate to start to set if not mixed in speedily and the resulting mousse will be lumpy.

Using a spatula or the side of a large metal spoon fold the remaining egg whites and the liqueur into the chocolate mixture, the egg whites need to be totally incorporated but not over mixed as this will start to knock out the whisked in air bubbles. Carefully spoon the mousse mixture into four glasses or serving dishes and place in the fridge for at least a couple hours to set.

Wine and Beer

 

What to Drink? Chocolate mousse pairs well with sweet dessert wines and more unusually fruity Australian Barossa Valley Shirazes. For a beer why not try a Cherry or Raspberry Kriek beer.

Allergens in this recipe are;

     Milk   Eggs

Please see the Allergens Page

Valentines Cover

Valentine’s Day Oysters Blonde and Blue

Valentine’s Day Cooking the Perfect Steak

Valentine’s Day Bearnaise Sauce