Sunday, December 18, 2005

Cha-sui Pork

This is an awesome dish, great hot, fabulous cold and as a bonus - very easy. The recipe is an adaption of one found in Stephanie Alexander's 'The Cook's Companion'. Even Rufus the cat does circuits of the kitchen when it's cooking and being eaten, he knows how good it is and will not allow us to forget him.

This quantity serves the three of us with lots of left overs. (And yes the rice in the photo does look weird - it has a liberal dollop of yoghurt on it, the small girl wouldn't eat it otherwise). You'll find the first three ingredients in an Asian grocer.

1/2 cup dark soy sauce
1/4 cup red rice vinegar
1/4 cup mirin
1 tbs honey
1 tbs hoisin sauce
1 tsp sesame oil (optional)
1 clove crushed garlic
1/2 tbs grated ginger
1/2 tsp ground cinnamon
pinch of 5 spice powder
1/2 kg of pork fillet

Combine all of the marinade ingredients then add the pork. Marinade in the 'fridge for 1 to 3 hours (3 hours is better, but I'm never that organised).

Preheat oven to 200 degrees C. Place pork on a meat rack in a baking dish filled with about 1 1/2 inches of water. Roast the meat for 40 minutes or until cooked.

Slice and serve with steamed rice and stir fried vegetables.


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