Chinese Barbecue Pork Rice or Char Siu Fan is a popular way of serving seasoned and spiced up Cantonese barbecued pork (Char Siu) with rice and veggies.
reserve sauce in baking tray after cooking the barbecue pork
2tablespoonscorn starchmix with 2 tablespoons (30ml) water
75mlwater or more if required
Instructions
For marinating:
Combine and mix all the marinade in a large bowl and marinade the pork fillets. Place the marinaded pork in an airtight container or place and seal in a ziplock bag. Leave in the refrigerator overnight or for at least 4 hours.
For roasting:
Preheat fan forced oven to 170C or 340F. Line a deep baking tray with 2 layers of baking or parchment paper.
Add the pork fillets onto the non-stick large baking pan. Brush some of the marinade onto the top side of the pork and reserve the rest of the marinade for basting during roasting.
Roast the pork fillets in the oven for 25 minutes on each side, brush the reserved marinade half way through roasting each side of the pork fillets.
For the glazing:
Prepare and mix the glazing sauce ingredients in a small bowl.
At the end of roasting each side, brush the honey glaze generously. Then roast at 160C or 320F for 3 to 5 minutes on each side.
Remove the pork fillets from the baking tray and place on a large plate to rest.
For the sauce:
Carefully pour all the sauce in the baking tray through a fine sieve into a measuring cup.
Add the corn starch mixture and 75ml water for the sauce into the measuring cup, you need total of 400ml sauce mixture. Add more water if required.
Pour the 400ml sauce mixture into a small pot, mix well and bring to a boil. Turn off the heat once boiled. This is the serving sauce for the barbecue pork.
For cooking the choy sum:
Heat up a medium pot half filled with water and bring to a boil. Turn the heat to low and briefly blanch the choy sum together with the extra virgin olive oil for 2 minutes or until the choy sum turns bright green in colour.
For serving:
Thinly slice the barbecue pork.
Serve the barbecue pork together with the sauce, some blanched choy sum and steamed rice.