This Cantonese crowd-pleaser is so popular for good reason! On a bed of fluffy Jasmine rice lies a juicy piece of pork fillet, coated in Chinese 5-spice, and a sweet and sticky hoisin sauce. Sided with pak choi and edamame beans that’s packed full of flavour, then finished off with toasted sesame seeds, you will definitely want seconds.
Char Siu Pork Roast
Char Siu Pork Roast
with coconut rice & garlicky pak choi
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Black Sesame Seeds
- Chinese 5-Spice
- Coconut Milk
- Edamame Beans
- Garlic Clove
- Garlic Cloves
- Hoisin Sauce
- Jasmine Rice
- Pak Choi
- Pork Fillet
- Radish
- Sweet Soy Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
RICE ABOVE THE REST
Preheat the oven to 200°C. Place the rinsed rice in a pot over a medium-high heat. Submerge in 100ml of salted water and the coconut milk. Pop on the lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
A POP OF SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan and place ½ in a bowl (set the rest aside for serving) with the Radish rounds. Slice the rinsed pak choi in half lengthways and set aside.
SI-U CAN, CHEF!
Return the pan to a medium-high heat. Pat the Pork fillet dry with paper towel. Coat in oil, the Chinese 5-spice and seasoning. When the pan is hot, sear the pork for 3-4 minutes until browned, shifting as it colours. Place the pork on a baking tray and coat in ½ the hoisin sauce. Pop in the hot oven for 7-9 minutes until cooked through. Remove on completion and rest for 5 minutes before slicing.
UMAMI AND EDAMAME
Return the pan to a medium heat with the sweet soy sauce and a splash of water. Once bubbling, add the grated garlic, the edamame beans, and the halved pak choi. Simmer for 30-40 seconds until the pak choi is wilted. Remove from heat and add to the bowl with the Radish. Toss until combined.
PERFECT Pork
Make a bed of the coconut rice and top with the char siu Pork slices. Dollop over the remaining hoisin sauce and side with pak choi salad. Sprinkle over the remaining sesame seeds. There you have it, Chef!
RICE ABOVE THE REST
Preheat the oven to 200°C. Place the rinsed rice in a pot over a medium-high heat. Submerge in 200ml of salted water and the coconut milk. Pop on the lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
A POP OF SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan and place ½ in a bowl (set the rest aside for serving) with the Radish rounds. Slice the rinsed pak choi in half lengthways and set aside.
SI-U CAN, CHEF!
Return the pan to a medium-high heat. Pat the Pork fillets dry with paper towel. Coat in oil, the Chinese 5-spice and seasoning. When the pan is hot, sear the pork for 3-4 minutes until browned, shifting as it colours. Place the pork on a baking tray and coat in ½ the hoisin sauce. Pop in the hot oven for 7-9 minutes until cooked through. Remove on completion and rest for 5 minutes before slicing.
UMAMI AND EDAMAME
Return the pan to a medium heat with the sweet soy sauce and a splash of water. Once bubbling, add the grated garlic, the edamame beans, and the halved pak choi. Simmer for 30-40 seconds until the pak choi is wilted. Remove from heat and add to the bowl with the Radish. Toss until combined.
PERFECT Pork
Make a bed of the coconut rice and top with the char siu Pork slices. Dollop over the remaining hoisin sauce and side with pak choi salad. Sprinkle over the remaining sesame seeds. There you have it, Chef!
RICE ABOVE THE REST
Preheat the oven to 200°C. Place the rinsed rice in a pot over a medium-high heat. Submerge in 300ml of salted water and the coconut milk. Pop on the lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
A POP OF SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan and place ½ in a bowl (set the rest aside for serving) with the Radish rounds. Slice the rinsed pak choi in half lengthways and set aside.
SI-U CAN, CHEF!
Return the pan to a medium-high heat. Pat the Pork fillets dry with paper towel. Coat in oil, the Chinese 5-spice and seasoning. When the pan is hot, sear the pork for 4-6 minutes until browned, shifting as it colours. Place the pork on a baking tray and coat in ½ the hoisin sauce. Pop in the hot oven for 9-10 minutes until cooked through. Remove on completion and rest for 5 minutes before slicing.
UMAMI AND EDAMAME
Return the pan to a medium heat with the sweet soy sauce and a splash of water. Once bubbling, add the grated garlic, the edamame beans, and the halved pak choi. Simmer for 1-2 minutes until the pak choi is wilted. Remove from heat and add to the bowl with the Radish. Toss until combined.
PERFECT Pork
Make a bed of the coconut rice and top with the char siu Pork slices. Dollop over the remaining hoisin sauce and side with pak choi salad. Sprinkle over the remaining sesame seeds. There you have it, Chef!
RICE ABOVE THE REST
Preheat the oven to 200°C. Place the rinsed rice in a pot over a medium-high heat. Submerge in 400ml of salted water and the coconut milk. Pop on the lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
A POP OF SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan and place ½ in a bowl (set the rest aside for serving) with the Radish rounds. Slice the rinsed pak choi in half lengthways and set aside.
SI-U CAN, CHEF!
Return the pan to a medium-high heat. Pat the Pork fillets dry with paper towel. Coat in oil, the Chinese 5-spice and seasoning. When the pan is hot, sear the pork for 4-6 minutes until browned, shifting as it colours. Place the pork on a baking tray and coat in ½ the hoisin sauce. Pop in the hot oven for 9-10 minutes until cooked through. Remove on completion and rest for 5 minutes before slicing.
UMAMI AND EDAMAME
Return the pan to a medium heat with the sweet soy sauce and a splash of water. Once bubbling, add the grated garlic, the edamame beans, and the halved pak choi. Simmer for 1-2 minutes until the pak choi is wilted. Remove from heat and add to the bowl with the Radish. Toss until combined.
PERFECT Pork
Make a bed of the coconut rice and top with the char siu Pork slices. Dollop over the remaining hoisin sauce and side with pak choi salad. Sprinkle over the remaining sesame seeds. There you have it, Chef!
Frequently Asked Questions
What is the preparation time for Char Siu Pork Roast?
The preparation time for Char Siu Pork Roast with coconut rice & garlicky pak choi is between 20 and 35 minutes.
What is the total time required to make Char Siu Pork Roast with coconut rice & garlicky pak choi?
The total time required to make Char Siu Pork Roast with coconut rice & garlicky pak choi is between 40 and 60 minutes.
How many servings does Char Siu Pork Roast provide?
4 servings
What are the main ingredients in Char Siu Pork Roast?
Black Sesame Seeds, Chinese 5-Spice, Coconut Milk, Edamame Beans, Garlic Clove, Garlic Cloves, Hoisin Sauce, Jasmine Rice, Pak Choi, Pork Fillet, Radish, Sweet Soy Sauce
What is the nutritional information of Char Siu Pork Roast?
Calories: 1033, Carbs: 140 grams, Fat: grams, Protein: 50.1 grams, Sugar: 57.9 grams, Salt: 2592 grams
How do I prepare Char Siu Pork Roast?
RICE ABOVE THE REST: Preheat the oven to 200°C. Place the rinsed rice in a pot over a medium-high heat. Submerge in 200ml of salted water and the coconut milk. Pop on the lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork. A POP OF SESAME SEEDS: Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan and place ½ in a bowl (set the rest aside for serving) with the radish rounds. Slice the rinsed pak choi in half lengthways and set aside. SI-U CAN, CHEF!: Return the pan to a medium-high heat. Pat the pork fillets dry with paper towel. Coat in oil, the Chinese 5-spice and seasoning. When the pan is hot, sear the pork for 3-4 minutes until browned, shifting as it colours. Place the pork on a baking tray and coat in ½ the hoisin sauce. Pop in the hot oven for 7-9 minutes until cooked through. Remove on completion and rest for 5 minutes before slicing. UMAMI AND EDAMAME: Return the pan to a medium heat with the sweet soy sauce and a splash of water. Once bubbling, add the grated garlic, the edamame beans, and the halved pak choi. Simmer for 30-40 seconds until the pak choi is wilted. Remove from heat and add to the bowl with the radish. Toss until combined. PERFECT PORK: Make a bed of the coconut rice and top with the char siu pork slices. Dollop over the remaining hoisin sauce and side with pak choi salad. Sprinkle over the remaining sesame seeds. There you have it, Chef!
What should be prepared from my kitchen to make Char Siu Pork Roast?
Black Sesame Seeds, Chinese 5-Spice, Coconut Milk, Edamame Beans, Garlic Clove, Garlic Cloves, Hoisin Sauce, Jasmine Rice, Pak Choi, Pork Fillet, Radish, Sweet Soy Sauce
How many calories does Char Siu Pork Roast have?
1033 calories
How much fat content does Char Siu Pork Roast have?
grams
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