Here is a delicious porcine recipe to help all those who may be celebrating Chinese New Year, and for those who like to cook and eat Chinese food (and who doesn’t?)

Char Sui Pork or Chinese BBQ Pork is the name of the game here, and traditionally, you would be expected to roast the meat over coals. But it does also work very well in the oven and can go with a variety of dishes, as part of a larger feast.

As always, the quality of the pork will make all the difference here and at present, we are sourcing a lot of pork from Dingley Dell, a specialist farm and breeder based in Woodbridge, Suffolk.

The marbling they are achieving with their stock of Suffolk Reds is amazing!

Ingredients

1kg Hepburns Pork Belly, skin removed

For the marinade

3cm/1¼in fresh root ginger, peeled and finely chopped

2 garlic cloves, finely chopped

½ tsp Chinese five-spice powder

1 tsp white pepper

2 tbsp dark soy sauce

1 tbsp light soy sauce

2 tbsp Shaoxing rice wine

4 tbsp hoisin sauce

2 tsp sesame oil

4 tbsp honey

Method

Place the pork in a roasting tin. Mix the marinade ingredients together in a small bowl and rub all over the pork. The pork can be cooked immediately but, ideally, cover and leave in the fridge to marinate for at least 1 hour or overnight for the best results.
Preheat the oven to 150C/130C Fan/Gas 2. Roast the pork for 3 hours, turning once and basting occasionally, until well charred and caramelised on the outside. If it burns too much, cover with foil.
Once cooked, there should be a very caramelised sauce at the bottom of the tin. Dilute the sauce with boiling water from the kettle until you have the desired consistency. Carve the meat into 3–4mm/¼in thick slices and drizzle with the sauce.

Note – This can be served with in a variety of ways. Here we have dished up with noodles, boiled egg, Pak Choi, kimchi and a simple Miso broth

Char Sui Pork Belly

Ingredients

Method

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Char Sui Pork Belly

Ingredients

Method

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