Pressure Cooker Char Siu Pork

Image: Super Food Ideas - August 2011, Page 60. Photographer: Mark O'Meara.

Image: Super Food Ideas – August 2011, Page 60. Photographer: Mark O’Meara.

This is a recipe for the lovely, sticky, red-coated pork that you see hanging in Chinese restaurant windows. Char siu is of Cantonese origin where skewers of pork are marinated in a honey, hoisin sauce and then roast in oven to charred, savoury and sticky sweet perfection.

This recipe smells divine as it cooks and is so easy to make. If there is a pork recipe that defines Chinese cooking, I think char siu would be it! And let’s face it, who doesn’t want an excuse to eat pork.

Ingredients

  • 1 tbs peanut oil
  • 2 tsp sesame oil
  • 1/2 cup of hoi sin sauce
  • ¼ cup of light soy sauce
  • ¼ cup dry sherry or Chinese shoasing wine or rice wine vinegar
  • 1L of chicken stock
  • 1kg of pork belly – bones removed
  • 2 tbs honey
  • 1 tsp Chinese five-spice
  • 1 tbs red fermented bean curd – available from Asian grocers
  • 3 drops of red food colouring (optional)
  • A large pinch of white pepper (optional)
  • Serve with steam rice, steamed Asian greens and top with fried shallots

Method

  1. Set your pressure cooker to sauté. Add the soy sauce, sherry, stock, bean paste, food colouring, pepper, Chinese-five spice and ¼ cup of hoisin sauce. Allow to cook for five minutes or until slightly thickened.
  2. Score the top of the pork cutting through the skin in straight lines at 1-1.5cm intervals. Add the pork to the pressure cooker, turn to coat and submerge in the sauce – dependent on the size of your pressure cooker you may need to cut the pork in half.
  3. Set your pressure cooker and allow to cook for 30 minutes on medium heat.
  4. Remove the pork from the pressure cooker, allow to mildly cool and cut into 18 even-sized pieces. Reserve the cooking liquid.
  5.  Combine the honey, sesame oil, ¼ cup of hoi sin sauce and ¼ cup of cooking liquid in a bowl and set aside.
  6. Heat the peanut oil in a frying pan over a medium heat. Add the pork and cook for 5-10 minutes, brushing with honey mixture every minute, until golden brown and well coated.
  7. Meanwhile, place 1 cup of the cooking liquid in a small saucepan over medium-high heat, bring to the boil and reduce to simmer for 3-5 minutes or until slightly thickened and almost syrupy.
  8. Serve the Char Siu pork with steam rice, steamed Asian green and sauce; top with crispy shallots.

Enjoy!

Sang Choy Bow / Asian Lettuce Cups

Let me start this by saying that in noway is this a traditional recipe, however it is delicious! Also, I am unsure if the correct term is Sang Choy Bow OR San Choy Bow – so any clarification in the comments would be great!

This is a great low fat, family friendly recipe that is fast to prepare – which is a must! It is also a great way to incorporate lots of vegetables into a dish which can be great if you have fussy children. What I like best about this recipe is that you can throw in pretty much any vegetable you have in the fridge and it will work.

Ingredients

  • 1 tbs peanut oil
  • 1 tsp sesame oil
  • 1 large brown onion – halved and sliced
  • 3 cloves of garlic – minced
  • 500g premium beef mince – you can use any type of mince you choose
  • 1 tbs Chinese five spice
  • 2 cups of long grain rice
  • 2 carrots – diced
  • 1 bok coy cut into 2cm slices
  • 6 mushrooms – sliced
  • 1.5L warm/hot chicken stock
  • 1 tsp dried chilli flakes
  • 2 tbs soy sauce
  • 2 tbs hoisin sauce
  • 2 tbs oyster sauce
  • Crunchy noodles – I used Changs
  • Fresh coriander leaves
  • 1 fresh iceberg lettuce

Method

  1. Heat peanut oil and sesame oil in a hot pan over medium heat, add onion and garlic and fry until soft and fragrant.
  2. Add mince, Chinese five spice, fry until browned and use the back of the spoon to break up the mince.
  3. Add rice and fry for 1-2 minutes until coated. Add carrot, bok voy, mushrooms, dried chilli flakes soy sauce, hoisin sauce and oyster sauce and stir to combine. Top with stock, bring to the boil, reduce to simmer and cover for 15 minutes.
  4. Meanwhile, seperate the large outer leaves from the lettuce to make ‘lettuce cups’.
  5. Uncover the mince and rice mixture and leave to cook until all liquid has be adsorbed – this is crucial or your lettuce will fill with liquid and squirt all over you which isn’t fun at all.
  6. Once all the liquid has been adsorbed spoon the mixture into your lettuce cups, top with crunchy noodles, fresh coriander and serve!

Enjoy!