Coat pork with 2 tbsp char siu sauce. Chill for 10 mins to marinate.
Oil a grill pan and place over high heat. Cook pork to your liking. Let rest then slice.
Meanwhile, cover noodles with boiling water. Separate strands with a fork then drain.
Heat peanut oil in a wok over medium-high heat. Stir-fry broccolini and chilies until tender. Add noodles, remaining char siu sauce and 1 tbsp water. Stir-fry until hot.
Serve pork with stir-fried noodles.
Combine char siu sauce and soy sauce. Coat pork in mixture. Cover and chill
Place the pork and char siu in a bowl and toss the pork to coat
old water.
Mix the char siu sauce, soy sauce, ginger, garlic
Heat 1 tabelspoon of oil in a wok and cook pork until browned all over, remove, set to one side.
Heat remaining oil in same wok add onion, garlic and chili stir fry a couple of Min's until onion softens, add soy, lime juice and carrot stir fry 1 minute.
Return pork to pan, stir fry 1 minute more, add bok choy, corn and char siu sauce, stir fry a couple of minutes, add peas and sprouts, stir fry until vegetables are just tender and heated through.
To Serve: Serve as is for a low carb meal or over rice.
round the wok; cook the pork strips in batches for 1
Preheat oven to 110-120 degrees Celsius.
Wash the belly, dry, rub over the char siu sauce.
Place in a heavy baking dish, skin down, pour in the water and sprinkle generously with ginger and garlic, cover with aluminium foil and place in the oven.
Check after 1 hour to see that the temperature is not too low that nothing is happening or too high that it is cooking too fast.
After 5 hours the meat will be just so tender.
The skin will not be any good and you will have to cut it off.
Serve with a simple salad.
You can use my recipe for char siu (#34265) or make it with
hicken. Set aside.
Slice char siu pork into thin strips and set
eat:
Combine marinade. Marinate pork at least 3 hours, or
laze over the pork and let marinate in the Char Siu sauce, covered
Heat half the oil in a wok or large pan on high. Stir-fry pork 2-3 minutes until browned. Set aside.
Add remaining oil to wok and heat on high. Stir-fry broccoli 2-3 minutes until just tender.
Add sauces, bok choy and peas. Stir-fry 1-2 minutes, until just tender.
Soak noodles according to packet instructions. Add noodles and pork to vegetables.
Stir-fry 1-2 minutes until heated through. Serve topped with sesame seeds.
) long thin strips.
Place pork and sauce in a small
Cut pork butt into 1 1/2-inch strips.
Combine all ingredients and soak overnight.
Bake at 350\u00b0 for 45 minutes to 1 hour in an open pan.
When cooking, pour sauce into pan and cook.
00F (about 220C).
Microwave Char Siu and water (or heat on
Heat the peanut oil in a wok on high heat. Stir-fry the red onion until soft. Add the gai lan, choy sum and char siu sauce; stir-fry until the greens wilt.
Sprinkle with toasted sesame seeds.
In a shallow dish, combine sauces, vinegar and ginger. Add chicken wings, turning to coat well. Chill, covered, for 30 mins.
Preheat oven to 350\u00b0F. Line a baking sheet with parchment paper.
Arrange wings in single layer on baking sheet, brushing with extra marinade. Bake for 20 mins.
Increase oven to 400\u00b0F. Baste wings with 1 tbsp char siu sauce. Bake for 8-10 mins, until golden and sticky. Serve with steamed rice, pak choy, sliced radishes and scallions.
br>Add garlic, chili, ginger, char siu sauce, orange juice and sugar
br>Add garlic, chili, ginger, char siu sauce, orange juice and sugar
ough rests, prepare the char siu. Brown the meat in