Char Sui Pork

 

Prep time: 10 mins + 1 hour marinating

+ 20 mins standing

Cook time: 6 mins

Serves: 4

 

½ cup hoisin sauce

1/3 cup soy sauce

2 tablespoons oyster sauce

2 tablespoons rice wine vinegar

2 tablespoons brown sugar

2 teaspoons sesame oil

1½ teaspoons Chinese

five-spice powder

8 boneless pork spare ribs,

about 1.3 kg in total

2 tablespoons vegetable oil

2 spring onions, finely sliced

steamed jasmine rice, to serve

 

Note:

After raw meat has been sitting in it,

a marinade is only safe to serve with cooked meat once it has been thoroughly boiled, to kill off any bacteria.

Pork spare ribs are also known as pork ‘rashers’, probably because they look like very thick slices of bacon. Whatever you call them, they are delicious in their own right, and are not to be confused with smaller racks of ribs.

 

Combine the hoisin, soy sauce, oyster sauce, vinegar, sugar, sesame oil and five-spice in a shallow non-reactive dish. Add the pork and turn to coat. Cover and marinate in the fridge for 1 hour, or overnight.

 

Take the pork from the fridge about 20 minutes before cooking. Meanwhile, prepare the barbecue for direct cooking, preheating to medium heat.

 

Remove the pork from the marinade, and pour the marinade into a small saucepan. Pat the pork dry with paper towels, then brush with the oil.

 

Cook the pork on the grill for 3 minutes on each side, then transfer to a plate to rest.

 

Meanwhile, bring the marinade to the boil (see Note). Reduce the heat slightly and cook for 5 minutes, until thick and glossy.

 

Brush the glaze over the pork and sprinkle with the spring onion. Serve with steamed jasmine rice.

 

This recipe is from THE BBQ Cookbook, available NOW from all good book stores or direct here from THEBBQ.com store

From THE BBQ Cookbook, available from all good book stores or direct from THEBBQ.com

Supported by Screen Australia, Soundfirm, Revolution Partners, Film Victoria, IGA, Barbecues Galore and Heat Beads