You could be forgiven for thinking Dexter has been dining at our house 😆 …this picture is seriously scary! It’s two pork neck fillets in a marinade that includes red colouring. If you haven’t already guessed I’m making Chinese BBQ pork…more commonly known as Char Siu
I’ve been playing around with a recipe that my brother in law Noel gave me more than two decades ago. His version had copious amounts of sugar and we decided that it was too sweet. So I used less sugar than the recipe called for. You can use Char Siu for many things. The first that comes to mind is fried rice. We also do a lazy version. We get 3 packets of Continental Satay Rice ‘side-dish’ sachets, add water and reduce in the microwave. Then we just cut the heated Char Sui pieces, finely chop shallots and then mix them through the rice. We’ve always bought our pork pre-cooked from chinese butchers so this was a quick family dinner. I swear to you, this is the ONLY pre-packaged processed food we eat, in fact up until last week when i started testing out recipes we hadn’t eaten it for nearly a decade. We used to make it when the kids were little because they liked it and it was quick. Recently my mother asked how we made it [I was shocked she even remembered eating it at our house], so I told her how. The only problem my mother faces is that she lives in a small country town and getting pre-cooked bbq pork at a chinese butcher is impossible. So my solution is to test various recipes for char sui and modify so I come up with the best version so she can make it at home because it’s so easy to do! I promise.
Once you’ve marinated the pork, place it on a rack that sits over an oven tray so that the juices are caught.
Cook for 20-30 minutes depending on your oven. You’ll find the oven temp on the recipe pdf.
The pork is cooked when you insert a skewer and the juices that come out are clear. I like to cook my pork for a little longer to that some of the end bits get dark and crunchy.
Let it rest a little…10 minutes is fine.
Then carve…or do whatever it is you want to do with it.
Since cooking this char siu I have found a new recipe that can be sourced from the Food Safari Cookbook. I’m currently marinating the pork using the Food Safari method and I’ll let you know how it goes. The Food Safari series on SBS was fabulous and the cookbook doesn’t disappoint! So I highly recommend that you save your pennies, wait for a book sale and go get it!
You can download the Langford family char siu recipe here
you can download the recipe from the Food Safari cookbook, here.
I’ll post a pic of the satay rice dish that I use this pork with so you can see the results.
So, dear readers, how would you use char sui pork? Do tell all!