Goa x China
Recheado char siu pork
Goa's red recheado meets Canton's sticky char siu. Chilli, vinegar, honey, done.
130 minTime
34 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original792kcalsame
34 gproteinsame
4 gfibresame
130minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Soak the chillies in the vinegar for 15 minutes. Grind with 7 cloves garlic, the ginger, cumin, pepper, whole spices and turmeric to a smooth paste.
- 2Mix the paste with the hoisin, half the honey, both soy sauces, five spice, sesame oil and salt. Coat the pork and marinate 1 hour, or overnight in the fridge.
- 3Set the pork on a rack over a tray with 1/4 cup water. Roast in the oven at 200°C for 25 minutes, basting once halfway.
- 4Boil the leftover marinade for 1 minute with the rest of the honey. Brush over the pork and roast at 230°C for 10 minutes until charred at the edges and the juices run clear with no pink.
- 5Meanwhile, rinse the rice and cook in 2 1/4 cups water, covered, on low heat for 15 minutes.
- 6Rest the pork 10 minutes and slice. Heat the oil on high heat, add the remaining garlic, sliced, for 20 seconds, then the bok choy with a splash of water and a pinch of salt for 2 minutes.
Serve it like this
Fan the glossy slices over a mound of rice, lay the bok choy alongside, spoon a little glaze over the pork and finish with spring onion.
