Name: Char siu (Chinese BBQ pork)
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: Makes enough for 18 bao buns
Cuisine: Chinese
Ingredients: 700g rindless pork belly; 4 fat garlic cloves finely chopped; thumb-sized piece ginger peeled and finely chopped; 4 tbsp tomato ketchup; 4 tbsp hoisin sauce; 4 tbsp golden caster sugar; 2 tbsp dark soy sauce; 2 tbsp rice vinegar; 2 tbsp sunflower oil; Pickled carrot & mooli (see 'Goes well with'); 4-5 spring onion thinly sliced on the diagonal; 6 tbsp wasabi mayonnaise (or 6 tbsp mayo mixed with 1 tsp wasabi paste)

700g rindless pork belly

For the marinade

4 fat garlic cloves
finely chopped
thumb-sized piece ginger
peeled and finely chopped
4 tbsp tomato ketchup
4 tbsp hoisin sauce
4 tbsp golden caster sugar
2 tbsp dark soy sauce
2 tbsp rice vinegar
2 tbsp sunflower oil

To serve

Pickled carrot & mooli
(see 'Goes well with')
4-5 spring onion
thinly sliced on the diagonal
6 tbsp wasabi
mayonnaise (or 6 tbsp mayo mixed with 1 tsp wasabi paste)

Method

step 1
Put the pork in a roasting tin, tip over all the marinade ingredients and massage it in with your fingers (or use a spoon) to coat the pork. Cover and chill overnight.
step 2
Heat oven to 160C/140C fan/gas 3. Cover the tin with foil and cook the pork for 31/2 hrs, basting every hour. Increase the oven temperature to 180C/160C/gas 4, remove the foil, baste the pork and continue to cook for 45 mins until it is beginning to caramelise around the edges.
step 3
Remove the pork from the tin and set aside to rest for 20 mins. Meanwhile, spoon away any fat from the tin and transfer the sauce to a small pan. Slice the pork – it will fall apart as you cut into it – then return to the tin. Warm the sauce in the pan, then pour over the meat and toss everything together. Spoon into the hot buns with the Pickled carrot & mooli, spring onions and a dollop of wasabi mayonnaise.