Char Sui Roast Pork
Serves 8
Quick Dinners
Crowd Pleasers
This is a dinner with a real Asian vibe – a family favourite!
Prep time - 10 minutes
Cook time - 2 hours (approximately - method)
Ingredients
- 2 kg piece of pork scotch fillet , (also known as pork neck)
- 240g jar Char Sui sauce marinade **
- 1 teaspoons of red food colouring
- 2 star anise
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 6 cloves of garlic, finely chopped
- 2 tablespoons ginger , fresh, finely chopped
- ¼ cup water
- 2 extra tablespoons sesame oil
- 1 teaspoon (extra) red food colouring - to drizzle at the end
Cooking Steps
1
Combine Char Sui marinade, food colouring, soy sauce and sesame oil, garlic, ginger and star anise in a small bowl.
Cover pork completely in ‘Char Sui’ marinade. Cover pork with a lid foil or and refrigerate overnight (preferably- you can skip the overnight step).
2
Remove pork from fridge and place onto a greased oven tray, rest meat for 10 minutes to return to room temperature.
3
Meanwhile, preheat oven to 180°c/360°f.
Next , pour water into the base of the cooking tray (not over the pork) and roast pork for about 1½ hours to 2 hours - check every ½ hour after the first hour.
4
To finish, remove pork from the oven (leave in baking tray) and increase oven heat to 250°C.
Return pork to oven and allow it to crisp by for another 15 minutes to 20 minutes.
5
Allow pork to rest for about 10 minutes then slice. To serve drizzle pork with pan juices and a few drops/drizzle of extra food colouring (to reignite the rich, red colour).
Serve with fried rice and/or a simple green salad or with my Singapore noodles (tap for recipe).
**Char Sui Sauce marinade is available in the Asian section of supermarkets. Lee Kum Kee brand is good!