Cha shiu

Cha shiu

Barbecued pork

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
3 garlic cloves, crushed with 1 teaspoon salt
1/2 teaspoon fresh ginger, finely grated
1 tablespoon light soy sauce
1 tablespoon honey
1 tablespoon chinese wine or dry sherry
1/2 teaspoon five-spice powder
500g lean pork belly, skin removed and sliced

Method

  1. Preheat the oven to 220ºC. In a bowl, combine the garlic, ginger, soy sauce, honey, wine and five-spice powder. Add the pork and toss to coat. Leave to marinate for at least 15 minutes.
  2. Half-fill a roasting tin with hot water and put a wire rack in the tin. Place the pork on the rack and cook for 30 minutes. Turn the pork strips over, brush with the remaining marinade and cook for a further 15 minutes, or until well glazed and starting to caramelise. Cut in slices to serve. Serve immediately with plum sauce or hoisin sauce, for dipping.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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