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Adam Liaw’s Pork Char Siu


I am an absolute Hong Kong super fan, writes celeb chef ADAM LIAW, and until we can hop on a plane and travel overseas, this recipe will help to bring a bit of Hong Kong into your home kitchen. 

 

 

This is a barbecue version of a Hong Kong classic, pork char siu and rice. And trust me, as soon as the pork hits the grill, the smell is like being teleported to Hong Kong.

 

INGREDIENTS

1kg pork neck

30g (2 tbsp) sugar

1 tsp salt

¼ cup Hoisin sauce

3g (1 tsp) five spice powder

15g garlic (4 cloves) crushed

2 tbsp grated ginger

20ml (1 tbsp) soy sauce

40ml (2 tbsp) Shaoxing wine

 

Glaze

30g (2 tbsp) sugar 

40ml (2 tbsp) water 

80g (4 tbsp) honey

 

Sweet soy sauce

1 tbsp vegetable oil

2 spring onions, roughly chopped

2 cloves garlic, bruised

2cm ginger, sliced

½ cup soy sauce

2 tbsp dark soy sauce

2 tbsp sugar

 

Gai lan

1 bunch gai lab, ends trimmed

1 tsp salt

1 tbsp vegetable oil

 

To serve

Jasmine rice, cooked

 

 

METHOD

  1. Combine the pork neck with the marinade ingredients. Marinate overnight.
  2. For the sweet soy sauce, heat a small saucepan over medium heat, add the oil, spring onions, garlic and ginger. Fry for about 2 minutes until fragrant, then add the soy sauce, dark soy sauce and sugar, plus about ¼ cup of water. Bring to simmer and simmer for 5 minutes. Turn off the heat and stand for 10 minutes, then strain. 
  3. For the glaze, combine the ingredient in a small saucepan and bring to a simmer, stirring to dissolve the sugar. Cool to room temperature. 
  4. Heat your oven to 200C. Heat a barbecue or grill pan over high heat and grill the pork neck for about 4 minutes on each side. Brush with the glaze and transfer to an over tray and roast for 5 minutes. Remove from the overnight, brush with the glaze again and rest for 10 minutes. 
  5. For the gai lan, bring a point of water to the boil and add the gai lan. Add the salt and oil and agitate the leaves in the water. Remove with tongs and set aside.
  6. Slice the pork, serve on the rice with the gai lan and add a couple of spoons of the sweet soy sauce to serve.

 

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Published: 4 October 2021

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