Char Sui style pork
- 500gr pork belly slices
- 1 garlic clove
- 1 inch ginger
- 2 tbsp sweet soy sauce
- 2 tbsp she dark soy sauce
- 2 tsps sesame oil
- 2 tbsp sherry
- 1 tbsp rice wine vinegar
- 1 tsp Chinese 5 spice powder
- Sesame seeds
- Spring onions
- Make the marinade by crushing the garlic, chopping the ginger & stirring into all the other ingredients, except the sesame seeds & spring onions.
- Chop the pork into 1 inch cubes & put in the marinade. Leave for an hour or more in the refrigerator.
- Heat a small amount of vegetable oil in a heavy based casserole.
- Remove the pork from the marinade & brown off in the casserole a few pieces at a time till brown & glistening (5 mins or so). Remove with a slotted spoon, set aside & continue till all the meat is browned off.
- Once all the meat is brown remove any excess oil from the pan, then return the meat.
- Add the remaining marinade and enough water to cover the base of the pan with about 1cm. (We just don’t want it to dry out & burn the marinade).
- Put the casserole into the oven preheated to 180c for an hour, checking occasionally and topping up with a little water if it has gone dry.
- Once the meat is tender, serve in the sauce sprinkled with toasted sesame seeds & sliced spring onions. (If it is really fatty coming out of the oven you can pour off a little of the excess oil before garnishing.)
Nice with egg fried rice.