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Char Siu Pork Belly with Pink Lady Apples
A delicious bowl of meltingly tender pork belly with sweet Pink LadyⓇ Apples, all tossed in a Chinese BBQ sauce.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 1:30 hours
Ingredients
Char Siu Pork
1 thumb ginger, peeled and finely chopped
¾ C (180 ml) Hoisin sauce
¼ C (60 ml) tomato sauce
2 Tbsp (30 ml) brown sugar
2 Tbsp (30 ml) Soy sauce
2 Tbsp (30 ml) rice vinegar
2 Tbsp (30 ml) vegetable oil
2 Tbsp (30 ml) Shaoxing cooking wine
2 tsp (10 ml) ground Chinese 5 Spice mix
1 tsp (5 ml) paprika
1 tsp (5 ml) salt
1 tsp (5 ml) ground pepper
1kg boneless & skinless pork belly
4 Pink LadyⓇ Apples, peeled & cubed
Rice
2 C (500 ml) Jasmine rice
2 tsp (10 ml) salt
To Serve
2 spring onions, green part only, sliced on the diagonal
1 red chilli, thinly sliced on the diagonal (optional)
Method
Char Siu Pork
Combine the ginger, garlic, Hoisin sauce, tomato sauce, brown sugar, Soy sauce, rice vinegar, vegetable oil, Shaoxing wine, 5 spice, paprika, salt and pepper in a container with a lid. Add the pork belly and make sure the whole cut of meat is covered with the marinade, seal with the lid and refrigerate for 2 hours.
Preheat the oven to 180 ºC.
Place the pork belly into a deep roasting tray and pour the marinade into the tray as well. Cover the tray with foil and place it in the oven and roast for 1½ hours to 2 hours until the pork is cooked but still juicy and tender. Add the apple cubes to the tray for the last 15 minutes of roasting.
Remove the tray from the oven and pour the marinade into a saucepan; place over medium heat and simmer to reduce and thicken the sauce.
Meanwhile, add the rice, salt and water to a medium-sized pot and place over high heat. Bring to a boil while stirring occasionally. When it is boiling, turn down the heat to medium-low and cover with the lid. Simmer for 15 minutes. Switch off the heat and leave it standing with the lid on for 5 minutes or until all the water has been absorbed into the rice. Fluff the rice with a fork.
To Serve
Cut the pork into bite-size cubes and serve with the apples over rice. Garnish with sliced spring onion, toasted sesame seeds and red chilli for extra heat.
