Cha Siu Pork Fillet with Wok Tossed Vegetables

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1kg pork fillet or boned pork underbelly
2 cloves crushed garlic
1cm crushed ginger
½ cup sweet mirin
1 cup dark soy sauce
2 tblsps hoisin sauce
½ cup red rice vinegar
1 tblsp Wescobee honey
Dash of sesame oil
1 tsp Chinese five spice
1 Asian stir-fry pack from Herdsman Fresh Essentials
Combine all ingredients and slowly brew sauce for 10 minutes on low heat.
Allow the sauce to cool down before using as a marinade.
Place the pork and marinade into a zip lock bag, removing as much air as possible. Then zip the bag shut. Toss the marinade around for a while and allow 3 hours to develop the Cha Siu flavour.
To cook, drip-dry the pork from the marinade and place on a roasting tray with a rack at 2000C (or BBQ). Line the roasting tray with about 1 cup of chicken stock and set the pork over the tray to roast.
To serve, thinly slice the pork and serve over steaming Asian stir fry vegetables and rice.
Serves Preparation Cooking Time
4-6 Serves 20 minutes 15-20 minutes