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Cha Siu Pork Fillet with Wok-tossed Vegetables

Cha Siu Pork Fillet with Wok-tossed Vegetables

Difficulty: Average
Season: Spring
Preparation: 20
Cooking: 15-20

How to

1. Combine all ingredients and slowly brew sauce for 10 minutes on low heat.
2. Allow the sauce to cool down before using as a marinade.
3. Place the pork and marinade into a zip lock bag, removing as much air as possible. Then zip the bag shut. Toss the marinade around for a while and allow three hours to develop the Cha Siu flavour.
To cook, drip-dry the pork from the marinade and place on a roasting tray with a rack at 200°C (or BBQ).
5. Line the roasting tray with about one cup of chicken stock and set the pork over the tray to roast.

To serve, thinly slice the pork and serve over steaming Asian stir fry vegetables and noodles or rice.


Handy Tips

Make sure food is cooked and steaming hot right through to the middle. Pork is cooked when it reaches an internal temperature 71°C or until the juices run clear.
After removing your pork from the oven, cover the roasting pan with foil and set it aside to rest for about 10 minutes before carving. This allows the juices to settle, which helps keeps the meat tender and moist.


Serves 4