Char Sui Pork with Asian vegetables

Another quickie tonight – so quick in fact that Michael whipped it up as I was held up on my way home from work (shopping & late trams as usual). After I marinated the pork last night there wasn’t much left to do except for a bit of chopping & grilling. The recipe comes from Ben O’Donoghue and Curtis Stone, Surfing the Menu. The pork is fantastic, juicy & tender from all the marinating & char sui is such a delicious flavour, with the added extra’s it was even better. The veggies were ok however the sauce was a bit too strong for my liking so wont be making them again.

Char Sui Pork with Asian vegetables

Marinade

200g char sui paste
1 tablespoon soy sauce
3 tablespoons honey
1 garlic clove, bruised
1cm piece ginger, sliced

2 medium pork fillets

Vegetables

½ head of broccoli
1 zucchini
1 carrot
¼ each of red, yellow & green capsicum
1 tablespoon vegetable oil
1 Asian shallot, sliced
1 small clove garlic, crushed
¼ teaspoon grated ginger
½ head pak choy, shredded
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil

Mix all of the marinade ingredients together in a ceramic or glass bowl and add the pork fillets, turning to coat. Cover & refrigerate for 24 hours.

Preheat oven to 180c. Remove the pork from the marinade & seal on both sides in a medium fry pan, 5-6 minutes. Transfer to a roasting dish for 8 minutes in the oven, remove & rest covered with foil for 3-4 minutes.

Cut the broccoli, zucchini, carrot & capsicum into bite sized pieces. Heat oil in wok add the veggies & shallot, garlic, ginger & pak choy. Stir fry for 15-20 seconds. Add soy & oyster sauce & continue to fry until vegges soft, about 20-30 seconds. Stir through sesame oil & serve with the pork carved into 1 cm slices. Drizzle ay juices from the roasting dish over & serve.