Char Sui

Name: Char Sui
Ingredients: 450 g pork loin; 6 garlic cloves, crushed; 2 teaspoons pureed ginger; 1 tablespoon tomato puree; 3 tablespoons hoisin sauce; 1 tablespoon honey; 1 tablespoon dark soy sauce; 1 tablespoon balsamic vinegar; 2 drops red food coloring (optional); 2 tablespoons olive oil

10 ingredients

7 steps

Ingredients

450 g pork loin
6 garlic cloves, crushed
2 teaspoons pureed ginger
1 tablespoon tomato puree
3 tablespoons hoisin sauce
1 tablespoon honey
1 tablespoon dark soy sauce
1 tablespoon balsamic vinegar
2 drops red food coloring (optional)
2 tablespoons olive oil

Directions

1

Trim the loin and score the top with a sharp knife at 5mm intervals. Place the loin in a dish.
2

Mix the remaining items to a smooth paste and pour over the loin. Cover and refrigerate overnight.
3

Heat the oven to 180 degC. Transfer the loin and a little of the marinade to an ovenproof dish, cover with aluminium foil and place on the middle rack. Reserve the remaining marinade.
4

Cook for about 2 hours, basting the meat around every 30 minutes. Increase the oven temperature to 200 degC and remove the foil. Baste frequently and cook for a further 30 minutes or until crisp.
5

Remove the loin from the dish and allow to stand for 30 minutes.
6

Add the reserved marinade to the dish and bring to the boil on a hob. Add a little premixed cornflour/water if it is too thin.
7

Slice the loin at the scores and serve with the sauce.