Chinese Pork Mince Char Siu

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Chinese Pork Mince Char Siu

Recipe: Chinese Pork Mince Char Siu

 

Chinese pork char siu is a popular flame grilled pork dish with the meaning of the name ‘char siu’ translating directly into ‘fork burned’. The pork is most often held on a large fork and caramelised over a barbecue fire with a marinade of hoisin sauce, soy, honey, rice wine and five spice (you may have seen various pieces of char sui meat hanging in the windows of Chinese restaurants, normally with a stronger red hue as many chefs add red food colouring to achieve the deep sticky looking colour).

This recipe is a variation on the traditional dish using pork mince rather than loin or belly – purely for maximum flavour and speed. Once you have your ingredients prepped it literally takes minutes to fry. Feel free to add whatever vegetables you like to the dish – broccoli, beans or courgette would all go nicely.

 

Chinese Pork Mince Char Siu

Serves 4

1 and 1/2 cups long grain rice
1 – 2 tbsp vegetable oil
2 cloves garlic, minced
2cm knob of ginger, minced
500gm pork mince
1 medium carrot, halved and sliced into thin strips lengthways
1 red pepper, halved and sliced into thin strips lengthways
2 spring onions, halved and sliced into thin strips lengthways
2 birds eye red chilli
40ml hoisin sauce
30ml honey
30ml dark soy sauce
25ml Chinese shaosing wine or sherry
1/2 tsp Chinese 5 Spice Powder
1/2 cup roasted peanuts, chopped

 

METHOD:

  1. Cook rice according to packet instructions.
  2. Mix hoisin sauce, honey, soy, shaosing wine and five spice together, mixing well.
  3. Heat oil in a frying pan, at garlic and ginger and cook gently for 1 minute. Next add mince meat and cook on a high heat until browned. Remove from pan at set aside.
  4. Add a little more oil if needed, throw in carrots and peppers and cook on medium – high heat for 1 – 2 minutes. Be careful not to over-cook, vegetables in Chinese cooking should always have bite, rather than soft and cooked all the way through.
  5. Add meat back to the pan, toss vegetable through and add char siu sauce mixture along with a splash of water to loosen the sauce.
  6. Cook for 30 seconds then add spring onion, mix through and remove from heat.
  7. Serve char siu mince on top of rice and garnish with chopped peanuts.

 

Note: The featured chopsticks are Star Wars themed ‘lightsaber’ editions. Purchased by accident but in the end they worked very well for the overall look. The silver tops are magnetic so useful for those who struggle when eating with chopsticks! I got mine from Amazon.

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