old water.
Mix the char siu sauce, soy sauce, ginger, garlic
Place the pork and char siu in a bowl and toss the pork to coat
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
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.
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
br>Add garlic, chili, ginger, char siu sauce, orange juice and sugar
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.
00F (about 220C).
Microwave Char Siu and water (or heat on
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
You can use my recipe for char siu (#34265) or make it with
e dough rests, prepare the char siu. Brown the meat in a
eat:
Combine marinade. Marinate pork at least 3 hours, or
Cut the pork into 1/2 inch thick slices.
Combine the marinade ingredients in a large bowl or zip lock bag. Add the pork and turn to coat. Cover and refrigerate for 4 hours or overnight.
Preheat the oven to 350\u00b0F.
Arrange the pork in a single layer on a rack over a large foil-lined baking sheet. Bake for 30 minutes. Turn the slices over and baste with the hoisin sauce. Continue baking until tender, 20 to 30 minutes, brushing occasionally with the hoisin sauce.
boil and add the pork bones and keep it boiling
owl.
Brush the pork fillet with char siu sauce. Heat the oil
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.
dd the ham fat, pork and char sui sauce and cook a