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Char siew with roast nectarines, ginger and watercress

  • Author: Samantha Gowing
  • Total Time: 0 hours
  • Yield: Serves 4


Units Scale

For the char siew

500 g skinless Bangalow pork belly, cut into 2 long strips
2 tablespoons finely chopped garlic


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


  1. Combine char siew marinade in a large bowl.
  2. Add the garlic and pork belly and marinate overnight in the fridge.
  3. Preheat the oven to 200 degrees C.
  4. Place the pork belly on a wire rack and bake for 15 minutes.
  5. 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.
  6. Slice the char siu into thin pieces.
  7. Combine salad ingredients together in a bowl, add sliced pork and toss gently.
  8. Season and serve.
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes

  • Category: Pork
  • Cuisine: Modern Chinese

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