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