Make it Scotch

BBQ Char Sui Specially Selected Pork Belly with Pak Choi Salad and Wasabi Dressing

  • Prep 30 mins
  • Cook 4 hours
  • Serves 4 people

Nutrition

  • Energy 550 kcal
  • Fat 32g
  • Sat Fat 9.9g
  • Fibre 3.6g
  • Protein 35g

Ingredients

Cooking Method

Method

  • 1
    Place the pork belly in a small roasting tray. Mix all the ingredients for the char sui sauce in a bowl until the sugar has dissolved, then pour this over the pork. Massage into the meat then cover and marinate for at least two hours or ideally overnight. The longer the better.
  • 2
    Preheat the oven to 160°C/140°C fan. Cover the tray tightly with tin foil. Slow cook the pork for 3 and half hours, turning halfway through. Alternatively, place in the slow cooker for the same amount of time, or, slow cook on the bbq by removing the pork from the marinade and cooking it long and slow over a very low heat, glazing the meat with the marinade every 30 minutes.
  • 3
    After the pork has had 3 ½ hours slow cooking, it will be very tender and falling apart. If cooking indoors, turn the grill to high, remove the pork from the sauce and place on a baking tray. Reduce the remaining sauce in a saucepan for a few minutes over a high heat until thick and syrupy. Grill the pork for 10-12 minutes, keeping an eye on the meat so it becomes evenly grilled and slightly charred, basting with the sauce every few minutes. If finishing on the barbecue, make sure it is very hot then grill the pork on both sides until evenly charred and caramelised, again basting every few minutes. Leave to rest.
  • 4
    For the salad, mix the ingredients for the dressing in a large bowl. Add the finely sliced pak choi, cucumber, spring onions and coriander. Mix well so the vegetables are lightly coated in the dressing.
  • 5
    When ready to serve, shred or slice the pork and serve with the salad and bao buns.
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