May 19, 2024

Char Sui Pork Belly with Asparagus, Lime & Coconut Salad by Matt Burgess

By Online Provenance Butcher
Char Sui Pork Belly with Asparagus, Lime & Coconut Salad by Matt Burgess

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