- Soothe A Sore Throat
- Honey Soy Roast Chicken
- Pressure Cooked Toffee Pudding
- Giant Waffles with Spiced Whipped Wescobee Honey Butter
- Panforte
- French Nougat with Pistachio and Cherry
- Rice and Rhubarb Pudding with Caramel Crust
- Roast Chicken Pieces with Honey, Tomato and Soy Glaze
- Cha Siu Pork Fillet with Wok Tossed Vegetables
- Chocolate Pizza with Honey Chocolate Icing
- Apple and Cinnamon Rolls
- Honey Glazed Roast Carrots and Parsnips
- Grilled Chemoula Chicken with Grilled Sweet Potato Rosti, Eggplant and Tzatziki Dressing
- Chocolate Berry Self Saucing Muffins
Cha Siu Pork Fillet with Wok Tossed Vegetables
| Ingredients |
|---|
| 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 |
| Method |
|---|
| 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 |