ingredients
2 x 350g pork loins
char sui marinade
½ cup (125ml) hoisin sauce
cup (115g) honey
¼ cup (60ml) soy sauce
¼ cup (60ml) shaohsing wine (Chinese rice wine)
3 tsp Chinese five spice
4cm piece ginger, grated
3 tsp sesame oil
quick chilli pickled cucumber
1 tsp chilli flakes
¼ cup (60ml) white vinegar
12 baby cucumbers (cukes), quartered
method
- For the marinade, combine all ingredients. Rub over the pork. Set aside to marinate for at least 30 minutes or overnight.
- Preheat oven to 180°C.
- For the pickle, in a small saucepan combine ¼ cup (60ml) water with chilli, vinegar, and 1 tsp salt. Bring to a simmer. Place cukes in a bowl then pour over hot liquid. Set aside to pickle.
- Heat oil in a large frypan over medium-high heat. Drain pork from marinade, then place in a frypan and cook for 5-6 minutes, turning until charred. Transfer to a baking tray and roast 10 minutes or until cooked.
- Place reserved marinade in a small saucepan with ¼ cup (60ml) water and bring to a simmer. Cook for 4-5 minutes. Remove pork from the oven and rest, lightly covered in foil, for 5 minutes. Slice then pour over the cooked marinade.
- Serve with pickles.
Credits: Delicious