Char Siu Pork
- 600gm Coles Pork Rashers
- 1/3 cup Lee Kum Kee Char Siu Sauce
- 2 Tbsp. Lee Kum Kee Soy Sauce
- 2 cloves garlic, finely grated
- 2cm piece ginger, peeled, finely grated
- 1 tsp Chinese Five Spice
- Combine all ingredients, except the pork in a large, non-reactive bowl and whisk together to combine. Add in the pork rashers and toss to coat evenly. Cover and refrigerate for a minimum of 4 hours, ideally 24 hours.
- Heat oven to 180C. Line a baking tray with greaseproof paper and place a wire rack on top. Place marinated pork rashers on the wire rack and bake for 30, turning and basting with extra marinade every 10 minutes. Turn oven to grill setting and grill on each side for a further 5 minutes each or until slightly charred on the edges and sticky.
- Remove from oven and allow to rest for 10 minutes before serving. Serve as whole rashers or chop into 1 inch pieces and garnish with finely sliced spring onion.
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