Char siew pork with watercress
This recipe was created for the Byron Bay Cookbook created by Remy Tancred and Nelly le Comte. It showcases my impression of Sample Food Festival.
Serves 4 | Prep Time: 15 Minutes | Cook Time: 30 Minutes
For the char siew
500 g skinless Bangalow pork belly, cut into 2 long strips
2 tablespoons finely chopped garlic
2 pieces Chinese fermented red bean curd
1 tablespoon honey
1 tablespoon Chinese Shaoxing wine
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon Chinese five-spice powder
¼ teaspoon white pepper, ground
100 g brown sugar
2-3 nectarines, apples or pears depending on what’s in season – thickly sliced
1 cup watercress, washed, dried and picked over
1 lime or lemon, juice only
- Combine Char Siu marinade ain large bowl.
- Add the garlic and pork belly and marinate overnight in the fridge.
- Preheat the oven to 200 degrees C.
- Place the pork belly on a wire rack and bake for 15 minutes.
- Removed from oven and turn the pork belly over, brush the remaining char siu sauce over.
- Add the nectarines, apples or pears and return pork to oven.
- Roast a further 15 minutes or so until cooked through and dark.
- Slice the char siu into thin pieces.
- Toss with watercress, squeeze citrus over and season to serve.