This is a variation to my usual Char Siu Pork which is made with pork fillet, grilled on a rack and sliced very thin. It is a very popular Chinese dish. This marinade is excellent with ribs as well and can be used as a sauce. As a side I served a 3 cheese cauliflower and broccoli au gratin, very decadent
1 kg rolled pork roast
2 tblsp finely chopped garlic
Char Siu Marinade :
2 tblsp red bean paste
1 tblsp honey
1 tblsp Chinese Shaoxing wine
1 tblsp light soy sauce
1 tblsp oyster sauce
1 tblsp hoisin sauce
1 tbsp char siu sauce
1 tsp dark and thick soy sauce
1 tsp five-spice powder
1 tsp sesame oil
1/4 teaspoon white pepper powder
4 tblsp brown sugar
1 tsp red food colouring (optional)
Get a big bowl, mix all the Char Siu Marinade ingredients.
Make huge slits in the pork, add then add the garlic and pork to the marinade and coat.
Refrigerate overnight. Bring to room temperature next day.
Preheat the oven to 180 degrees C. Place the pork in roasting dish and bake for 15 minutes.
Remove from oven and brush the remaining char siu sauce marinade over.
Add ½ and reduce temperature to 170 and put the pork back in the oven for another 45 minutes or until cooked.
Three Cheese-Cauliflower Broccoli au Gratin
½ head each cauliflower and broccoli
3 tblsp butter
4 tblsp cake flour
3 cups warm milk
1 Tblsp Cheese Spread
1 round feta cheese
4 tblsp parmesan cheese,
paprika to garnish
and bread crumb and herb topping
Steam the cauliflower and broccoli until tender.
Drain while you make your sauce.
Transfer to baking dish and season with salt and pepper.
Melt the butter and add the flour.
Stir until a roux is formed.
Add a little of the warm milk and stir well.
Add the rest of the milk and bring to the boil.
Add salt, pepper a pinch of nutmeg and a pinch of mustard powder. Stir.
Remove from the heat and add the feta, parmesan and cheese Spread. Stir until melted.
Pour the piping hot sauce over cauliflower and broccoli, garnish with paprika.
Grate some cheddar over the top and sprinkle over some fresh bread crumbs mixed with butter and mixed fresh herbs
Bake until lightly golden.
Prepared, tried and tested by: Melanie Kramar
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