Sunday, 26 June 2011

Char Siu Pork Fillet

I have no idea how authentic this is, but I like it!  It doesn't have the slightly suspicious red tinge to it that you sometimes get, which I suspect is produced by some sort of colouring.  You simply marinade a good-size pork fillet - organic and British, please - in 3 tablespoons of Hoisin sauce, a tablespoon of honey, a tablespoon of soy sauce (I use reduced sodium), 3 cloves of grated garlic, an inch of fresh ginger, peeled and grated, and a teaspoon of Chinese Five Spice powder.  Marinade it overnight for a real injection of flavour.  Now, roast in a hot oven (on a foil-lined tray, or you'll be scrubbing for weeks) for about 20-25 minutes until just cooked and still juicy, and a deep, caramel, burnished colour.  Serve sliced, with stir fried veg and noodles or rice, or even just stuffed hot into a bread roll.  I imagine this would do well on a barbecue too.  Oh, and low fat, of course!

No comments:

Post a Comment