Sticky slow cooked char siu pork.
SO, how about a family feast at home? Look, it’s about all we can do, so may swell make the most of it and I guess brush up on our cooking skills and try new things instead of the usually meat and two veg that usually is just made to. ‘get us through the week’ a term, I bloody hate, why are you wishing away your week, your days, you’re wishing away your life. anyway, have this during the week, at the weekend, whenever you fancy.
Honestly, some pickled cucumber would be so bloody delicious with this but I didn’t have time to pickled them or I’d have lost the light. I love natural light, people always ask me why I don’t use lights, I don’t want to. I don’t like using lights for my everyday life, so why would I want to use it for the thing I love most in life, food.
Leave the fat on the pork, it’ll protect it, but discard for serving. aren’t the edges the best bit? the crispy bits, that get get craggly and delicious when that kind of stick to the pan.
Serves: 6
6 garlic cloves, bashed
chunk ginger, sliced
2tsp Chinese five spice
1 tbsp dark soy
2 tbsp honey
2tbsp light soy sauce
1tbsp mirin
2tbsp light brown sugar
200ml chicken stock
1 x 2kg pork shoulder
to serve: Chinese cabbage, steamed rice, cucumber, sesame seeds.
Combine the garlic, ginger, five spice, dark soy, honey, light soy, mirin and brown sugar in a heavy casserole pot. add the pork and rub the marinade into it. Get your hands involved to coat the pork in all the sauce. You can leave this to marinade overnight if you’ve time. If you do this, you’ll thank yourself later.
Heat your oven to 160c. Bung it in and just leave it there for at least 4 hours, it’ll be falling apart at this point. baste with the sauce in the pan. Yes, it’s that easy.
you can remove the skin, shred the meat and toss it all in the sauce.
I love it with some Chinese cabbage shredded, sticky steamed rice, cucumber/pickled mustard greens and sesame seeds.
