Char sui pork

750g pork belly, rind removed and diced 3cm chunks

1 tsp five spice powder

1 tsp white pepper

1 tsp sesame oil

2 tbsn Shaoxing rice wine

2 tsp soy sauce

2 tsp hoisin sauce

2 tsp molasses

2 cloves finely chopped garlic

2 tbsn honey

1 tbsn gochujang paste

• Add all the ingredients into a mixing bowl and mix well
• Leave to marinate over night
• Lay out onto a baking tray on parchment paper, cover with foil Bake 180c for 1hr 10 mins
• Final 10 minutes uncovered
• Once out of the oven carefully stir cooked pork chunks through glaze to evenly coat  

Asparagus salad

250g precooked rice

1 cup chopped asparagus blanched

1 cup frozen peas blanched

1/2 cup frozen broad beans blanched

120g coconut milk

15g freshly squeezed lime juice

2g sea salt

1g freshly cracked black Pepper

5g liquid honey

• Reheat rice and pour into a mixing bowl
• Place all the ingredients and stir through
• Cover the bowl with cling film and leave for 10 minutes
• Stir again before serving and eat immediately