Saturday, 21 July 2012

Char Siu (Chinese BBQ Pork)

Traditionally you would use a large piece of pork such a belly and cook this slowly in the oven to make it really sticky. This is a much simplified version using thin pork escalopes and sweetener rather than sugar, and is ready in a flash.

Serves 2
1 ½ Syns on Extra Easy

2 pork escalopes
½ tsp five spice powder
2 tbsp sweetener
2 tbsp Chinese cooking wine
1 tbsp Hoi Sin sauce
1 tbsp sweet chilli sauce
1 tbsp dark soy sauce
pkt stir fried vegetables to serve

Mix together all the ingredients except the pork and the vegetables. Marinate the pork steaks for 3 hour or more. Drain the meat (reserve the marinade) and grill (or BBQ) on a very high heat for a few minutes each side until cooked through and nicely brown and sticky. Stir fry the vegetables, adding the reserved marinade. As the sauce has been in contact with raw meat, ensure it is cooked properly before serving. 


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