Cantonese Char Siu roasted Pork

This great Cantonese char siu roasted pork dish is allways a succes with our non-vegetarian friends!

Char siu means "fork burn/roast" after the traditional cooking method for the dish: long strips of seasoned boneless pork are placed in a covered oven or over a fire.

What you need:

• 200ml char siu marinade
  
• 4 tbsp honey
• 1 garlic clove
• 1cm piece of ginger or laos
• 1 pork fillet
• 1 tbsp soy sauce
• 1 shallot, sliced
• ½ head broccoli
• 1 courgette
• 1 carrot
• ¼ red, yellow and green pepper (remove seeds and slice)
• ¼ garlic clove
• small piece ginger
• 1 head pak choi
• 1 tbsp vegetable oil
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil

Preparation method

1. Preheat the oven to 200C.
2. Mix the marinade, honey, garlic, ginger and soy together. Place the pork in the marinade and allow to sit overnight.
3. Cut all the vegetables into bite-sized pieces. Using a hot wok, stir fry the vegetables in a little vegetable oil.
4. Remove the pork from the marinade and seal in a medium hot pan.
5. Once the pork is sealed on all sides place in the oven. Check it after 5 minutes then allow it to rest for 2-3 minutes.
6. Add the soy and oyster sauce to the vegetables. Once al dente add the sesame oil.
7. Remove the vegetables and place in a bowl. Slice the pork and fan over the vegetables
8. Pour any remaining juice from the vegetables over the pork and serve.

Inspired by Curtis Stone.