Char Sui Pork
We teamed up with Amelia’s Kitchen Creations, bringing fusion flavours to life this BBQ season. Amelia suggests serving this Char Sui Pork with seasonal greens, Tilda’s premium Basmati & Wild grains and topped with crunchy rice to create a multi-textural experience.
- 31 - 60 Minutes
- Easy
Method
Ingredients
Ingredients
- Tilda Easy Cook Basmati & Wild rice (how much you want plus 50g more for toppings)
- 1 pack pork shoulder
- 5-6 garlic gloves
- Ginger
- 40g oyster sauce
- 4tbsp light brown sugar
- 50g soy sauce
- 40g hoisin sauce
- 40ml shao xing wine
- 10g five spice powder
- 10g fermented bean curd, optional
- Red food colouring, optional
Method
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Marinate the pork in all the ingredients.
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Leave to marinade over night for maximum flavour, if not a minimum of 4 hours.
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Cook the rice as per pack instructions.
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Cook the Char Sui on the BBQ or in the oven at 180, turning regularly to create a nice colour and roast.
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Optional to finish with a blow torch for added char/ BBQ flavour.
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Take a few tablespoons of the rice, spray in oil and put into the oven until crispy but not hard.
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Chop and blanch seasonal veg.
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Rest the meat for 10 minutes, then slice as you desire.
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Build the platter starting with the Basmati & Wild rice, then the greens, followed by the Char Sui on top.
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Ladel over the juices from the meat for extra flavour.
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Sprinkle with the crispy rice.