Braised Char Siu Pork with Potatoes and Pak Choy
Braised Char Siu Pork with Potatoes and Pak Choy Char Siu Pork
500g boneless pork belly cut into 2cm thick slices
2 tablespoons hoisin sauce
1 teaspoon Chinese five spice
150ml dry white wine
2 tablespoons honey
25ml rice vinegar or white wine vinegar
2 teaspoons sesame oil
25g grated ginger
1 clove minced garlic
Place the pork belly in a container and whisk the remaining ingredients together. Pour over the pork, mix well and cover. Marinate for at least 6 hours.
Remove pork from marinade. Pat dry and cook gently on a lightly oiled pan to render the fat. Meanwhile boil the marinade ingredients to a thick sauce.
Place pork in a baking tray and brush over some marinade. Cook in a 180oc oven, brushing with the marinade every 5 minutes. Cover with foil, add 100ml of water to the bottom of the tray and cook for about another hour or until fork tender. Set aside.
4 rashers smoked streaky bacon
1 tablespoon cooking oil
2 onions, peeled and chopped
2 heads pak choy
6 chopped scallions
50ml soy sauce
4 medium potatoes, peeled and cut into 2cm dice
Chop the bacon. Heat the oil in a wok and cook the bacon until golden and crisp. Add the onions and cook until golden.
Chop the Char Siu into bite sized pieces and add to the wok with the soy and potatoes. Cover with water and gently simmer until the potatoes are soft and sauce is spoon coating consistency.
Cut the pak choy in half lengthwise and wash.
Shred the white stem and add to the wok. Cook for 2 minutes and then add the green part and scallions. Cook for a minute.
Check seasoning and serve.
