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Greatest plates · Main
Char Siu Pork with Rice and Blanched Greens
Sticky, glossy Chinese barbecue pork roasted until the edges caramelise, served over fluffy jasmine rice with quickly blanched greens. The marinade does all the heavy lifting, so it's mostly hands-off once the pork is in the oven.
Serves 4Prep 20 minCook 40 minPork
Containsgluten · soy · shellfish · sesame
Protein 22%Carbs 42%Fat 36%
About 835 kcal a serve — 46 g protein, 87 g carbs, 33 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Mix the marinade
Combine the hoisin, soy, Shaoxing wine, honey, brown sugar, five spice, garlic and ginger in a large bowl and stir into a smooth glaze.
In the bowlMarinade →
Marinate the pork
make aheadAdd the pork strips and turn to coat thoroughly. Cover and marinate in the fridge for at least 30 minutes, or up to overnight for best flavour.
In the bowlMarinade →
30 min +
Cook the rice
Rinse the jasmine rice until the water runs clear, then place in a saucepan with the water. Bring to the boil, cover, reduce to low and cook 12 minutes. Remove from heat and rest, covered, 10 minutes, then fluff.
In the saucepanRice →
12 min + 10 min rest
Roast the pork
Preheat oven to 220°C. Line a tray and set a rack over it. Lay the pork on the rack, reserving leftover marinade. Roast 20 minutes, then turn, brush with reserved marinade mixed with a little extra honey, and roast another 15-20 minutes until sticky and caramelised at the edges.
On the trayRoasting →
220°C, 35-40 min
Blanch the greens
Bring a pot of salted water to the boil. Add the Chinese broccoli and blanch for 2 minutes until bright green and just tender. Drain well, arrange on a plate and drizzle with oyster sauce and sesame oil.
In the potGreens →
2 min
Rest and slice
Let the pork rest 5 minutes, then slice across the grain into thick pieces.
On the boardSlicing →
5 min rest
Serve
Divide the rice between four bowls, top with sliced char siu pork and any resting juices, and serve the greens alongside.
Cook's notePork neck (scotch fillet) stays juicy thanks to its marbling — leaner cuts can dry out. For an authentic red tint, add a pinch of red fermented bean curd or a drop of red colouring, but it's not essential.
Estimated per serve
835 kcal · 46 g protein · 87 g carbs · 33 g fatestimates, within ~10%
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