Earlier
this
month I did an easy Char
Siu Pork This post
builds on that but adds a glaze of a bought Chinese Plum Sauce. Interestingly the sauce is not red but a
translucent blush colour and tastes quite gingery.
So the Chinese sauces you need to use for this are Char
Siu Sauce and Plum Sauce – I found them in the Asian section of the
supermarket.
So I painted the pork slices with the Char Siu sauce –
using about half the quantity that I used the first time. I let the pork marinate for a few hours.
I cooked the pork in the oven low and slow – don't
worry it will still brown and the pork will remain tender. With about 20 minutes to go paint the plum
sauce onto the pork.
Serve the pork with rice and some of the plum sauce on
the side. Yummo!
Sounds yummy! How long altogether did you cook it?
ReplyDeleteFrom memory about 3 and a half hours - but on very low temperature
DeleteThose Chinese sauces are really useful! This sounds delicious.
ReplyDeletebest... mae at maefood.blogspot.com
My mouth is watering . . .
ReplyDeleteIt looks easy and delicious--always a great combination in my book. ;-)
ReplyDeleteAloha--Deb, Kahakai Kitchen
Now that's an easy weekend dish if I ever saw one ... most of the work in is the slow oven.
ReplyDeleteSometimes the names of things are different here from your country, is it boneless pork chops or literally just thick cut slabs of a pork roast? I like this slow cooking recipe.
ReplyDeleteI think what we call pork slices are slices of boneless pork belly - so it isn't particularly lean.
DeleteThis looks like a fantastic dish, thanks so much for sharing with us at Full Plate Thursday!
ReplyDeleteMiz Helen