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Char siu pork

Ching He-Huang from Ching's Kitchen
Sticky-roast pork, with its glossy dark glaze, is another of Ching-He Huang's scrumptious, simple-to-make dishes

Char siu pork

Method

1. Using a sharp knife, make slashes along the pork fillet.

2. Combine all the remaining ingredients, and marinade the pork for 2-3 hours, or overnight if you can.

3. Pre-heat the oven to 180C/gas 4. Drain the pork from its marinade and place on a rack set over a roasting tin half-filled with hot water.

4. Cook the pork for about 40 minutes - after 20 minutes, turn the meat over so it colours on all sides. Baste regularly with the extra marinade left behind in the bowl.

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Serves: 2

Prep: 10 min, plus 2-3 hrs marinating
Cook: 40 min

Ingredients
500g Pork fillet
4 cm piece of fresh ginger, grated
2 garlic cloves, finely chopped
50ml light soy sauce
50ml rice wine
2 Spring onions, shredded
3 tbsp brown sugar
1 tbsp hoi sin sauce
2 tbsp yellow bean sauce
1 tbsp vegetable oil
60ml Honey
1 pinch salt and fresh ground black pepper