This recipe takes a little more time to do the necessary chopping of ingredients. But I promise, it is so worth the time.
5 spice pork, plum and hoisin
5 spice pork, plum and hoisin
Ingredients
Pork rasher
Plum and hoisin sauce
Method
Brine pork for at least 3hrs, depending on cut used. Tougher the cut, longer in the brine, however if left in too long (plus 17hrs) can become too salty. Brining pork (meat), can moisten and inherently season a cut. Sprinkle pat dried rasher with Chinese 5 spice and grill at low to med heat for 5-7mins (basting with plum sauce) each side and if you ain't sure, cut off a sample as that's what a BBQ is about. Remove, rest for 3-4mins (no longer) finish with warm plum sauce and fried onion and coriander or sprinkled with chopped spring onion greens.
Sauce
Mix all ingredients together well and let sit for a day.
Pork rasher
- 1kg pork rasher
- 1 cup salt
- 4 cup of water
- Chinese 5 spice
- Coriander
- Fried onion
Plum and hoisin sauce
- 1/2 cup plum sauce
- 1/2 cup hoisin
- Vinegar to taste
- Caster sugar to taste
- Sesame oil 2 tsp
Method
Brine pork for at least 3hrs, depending on cut used. Tougher the cut, longer in the brine, however if left in too long (plus 17hrs) can become too salty. Brining pork (meat), can moisten and inherently season a cut. Sprinkle pat dried rasher with Chinese 5 spice and grill at low to med heat for 5-7mins (basting with plum sauce) each side and if you ain't sure, cut off a sample as that's what a BBQ is about. Remove, rest for 3-4mins (no longer) finish with warm plum sauce and fried onion and coriander or sprinkled with chopped spring onion greens.
Sauce
Mix all ingredients together well and let sit for a day.
As always, happy tastings
DC
DC
RSS Feed
