Spring is just around the corner followed closely by summer – and all that glorious stone fruit. Here’s a family favourite for lovers of Bangalow Sweet Pork. Tasty char siew teamed up with grilled nectarines, ginger and watercress. If you can’t wait for summer fruit you could happily bake apples, pears or even pan-fry berries for that hint of sweetness.
Photo: Nelly le Comte
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Char siew with roast nectarines, ginger and watercress
- Total Time: 55 minute
- Yield: Serves 4
Ingredients
For the char siew
500 g skinless Bangalow pork belly, cut into 2 long strips
2 tablespoons finely chopped garlic
Marinade
2 pieces of 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
1/4 teaspoon white pepper, ground
100 g brown sugar
For the salad
2 nectarines, stone removed, chargrilled on the BBQ or a griddle pan, sliced
2 cups watercress, washed well, dried and picked over
1 tablespoon freshly grated ginger
1 tablespoon toasted sesame oil
1/2 lemon juice and zest of
Instructions
- Combine char siew marinade in a 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 and place the pork belly back in the oven for another 15 minutes or until cooked through and dark.
- Slice the char siu into thin pieces.
- Combine salad ingredients together in a bowl, add sliced pork and toss gently.
- Season and serve.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Pork
- Cuisine: Modern Chinese