I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Sunday 24 January 2016

Pork Char Siu.



Pork Char Siu.

Serves 2-4.

A (not so) traditional Sunday roast.

Easy and delicious.

In a saucepan, put in,
-1 clove, sliced garlic,
-3cm sliced ginger,
-175g plum jam,
-25g honey.
-1tsp brown sugar,
-1tbsp oyster sauce,
-1tbsp soy sauce,
-1tbsp dark soy sauce,
-1 star anise,
-salt/pepper,
-1/2tsp five spice,
-red food colouring (optional).
Cook, stirring until the jam and sugar have melted and of syrup consistency, around 5 minutes.
Leave to cool completely 

In a roasting tray, put in,
-500g pork fillet.
Pour the marinade over the pork.
Leave to marinade for at least 2 hours.

Oven 220c fan forced.
Cook 30-35 minutes.
Serve with rice, vegetables and some of the juices from the tray.

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