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!
Jasmine Rice - 100ml
Coconut Milk - 100ml
Black Sesame Seeds - 5ml
Radish - 20g
Pak Choi - 200g
Pork Fillet - 150g
Chinese 5-spice - 10ml
Hoisin Sauce - 50ml
Sweet Soy Sauce - 30ml
Garlic Clove - 1
Edamame Beans - 50g
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!
Jasmine Rice - 200ml
Coconut Milk - 200ml
Black Sesame Seeds - 10ml
Radish - 40g
Pak Choi - 400g
Pork Fillet - 300g
Chinese 5-spice - 20ml
Hoisin Sauce - 100ml
Sweet Soy Sauce - 60ml
Garlic Clove - 1
Edamame Beans - 100g
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!
Jasmine Rice - 300ml
Coconut Milk - 300ml
Black Sesame Seeds - 15ml
Radish - 60g
Pak Choi - 600g
Pork Fillet - 450g
Chinese 5-spice - 30ml
Hoisin Sauce - 150ml
Sweet Soy Sauce - 90ml
Garlic Cloves - 2
Edamame Beans - 150g
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!
Jasmine Rice - 400ml
Coconut Milk - 400ml
Black Sesame Seeds - 20ml
Radish - 80g
Pak Choi - 800g
Pork Fillet - 600g
Chinese 5-spice - 40ml
Hoisin Sauce - 200ml
Sweet Soy Sauce - 120ml
Garlic Cloves - 2
Edamame Beans - 200g
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