Smokey Char Siu Pork
/
Smokey Char Siu Pork
Recipe By Michael Weldon
Ingredients
1 pork scotch roast
Marinade
1 tbs Coles brown sugar
¼ cup honey
¼ cup hoisin
1 tbs Coles Asia soy sauce
1 tbs ketchup manis
1 tbs gochujang
1 tbs Chinese 5 spice
1 tbs shaoxing wine
Steamed Chinese Broccoli with Oyster Sauce and Garlic
1 bunch Chinese broccoli
1 tsp corn flour
3 tbs water
2 tbs oyster sauce
1 tbs Chinese cooking wine
2 garlic cloves, diced
1 tsp ginger diced
1 tsp caster sugar
1 tbs sesame oil
Method
In a bowl mix together the marinade ingredients.
Cut the pork roast into 2 pieces so that the pieces are long and flat. Place the pork in the marinade and marinate for 12 hours.
Heat a smoker or bbq to 180 – 200 degrees (C). This is a hot and fast cook rather than a low and slow cook.
Place the pork onto the smoker and cook for 1.5 – 2 hours basting and turning the pork every 15 minutes until its caramelised on the outside and the meat is tender.
Place a bamboo steamer onto a wok of boiling water. Add the Chinese broccoli to the steamer and place the lid on top.
In a small saucepan combine the corn flour and water, mix until smooth. Add the remaining oyster sauce and garlic ingredients to the saucepan and place on a medium heat burner. Cook until the sauce thickens and the garlic softens. Once the Chinese broccoli is steamed place onto a serving plate and pour the oyster and garlic sauce over the top.
Allow the char siu to rest then slice into thin strips.
Serve the pork with the broccoli and some steamed rice on the side.
