Chinese New Year
It may only be the start of the 2018 Chinese New Year (the year of the dog) but here in the SK development kitchen, we’re already planning for 2019 – the year of the pig.
You will be very pleased to know that we are skipping ahead this year and providing a pork-based recipe.
Dog may be a delicacy in some parts of the world but can you imagine the uproar if you went to your local supermarket and saw Labrador chops or Daschund fillet!
So, back to the good old fashioned pig. We’re cooking char siu. Do you know this literally translates into ‘fork roast’?
It is named after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. This is best cooked over charcoal but you can roast it in the oven with a tray of water underneath to create steam and keep the pork moist.
2 pork fillets
120ml soy sauce
75g brown sugar
60ml Chinese rice wine
2 tablespoons hoisin sauce
2 tablespoons red bean curd
1 teaspoon Chinese five-spice powder (optional)
1. Slice pork fillets into strips about 3 to 5cm long; place in a large resealable food bag.
2. Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food colouring and Chinese five-spice powder together in a saucepan over medium-low heat; then cook and stir gently for a few minutes.
3. Pour the marinade into the bag with the pork, squeeze air from the bag and seal. Turn bag a few times to coat all pork pieces in marinade. Marinate pork in the fridge, 2 hours to overnight.
4. Preheat a barbecue for medium-high heat and lightly oil the grate.
5. Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
6. Cook pork on preheated barbecue for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour.
7. Serve with some white rice and slices of cucumber.