In a departure from cake I have a recipe for Char Siu Pork that I created last week. We enjoyed it on a bed of Egg Fried Rice that we learnt and adapted to our taste from a Ken Hom Cookbook. There are few photos as I didn’t expect to be writing it up, but it’s too good not to share.
Char Siu Pork and Egg Fried Rice
Ingredients (serves 2 generous portions)
1 Pork Fillet (approx 400g)
For the Char Siu Marinade
2 tablespoons honey
1 tablespoon soft brown sugar
4 tablespoons Hoisin Sauce
2 tablespoons Dark Soy Sauce
1 Tablespoon Light Soy Sauce
2 Tablespoons of Rice Cooking Wine
1 teaspoon Toasted Sesame Oil
1 crush glove of garlic or a teaspoon of garlic puree
Method
In a large bowl mix all the marinade ingredients together and combine well.
Lay the pork fillet into the marinade and allow it to soak into the juices for an hour or so before roasting. I covered my bowl with cling film and popped it in the fridge for a couple of hours.
Heat the oven to 190c fan.
Make a small boat with tin foil to lay the Pork fillet in to cook. I do this as the marinade gets very sticky when hot and can be difficult to wash off the baking tray.
Place the tin foil boat onto a baking tray. Lay the Pork Fillet into the boat and pour over the remaining marinade. Place into the oven and roast for 30 minutes.
Leave to rest for a few minutes and then slice and pour over any marinade and juices.
The recipe for Egg Fried Rice is here. To accompany the Char Siu Pork I left out the chicken and the Chilli Bean Paste from this recipe. I also steamed some sugar snap peas and baby sweetcorn.
Enjoy!
