Tuesday, 23 July 2013

All Day Long Sticky BBQ Pork

All Day Long Sticky BBQ Pork

Preparation/Cooking Time - 1 x Night /1 x Day
Ingredients -

Overnight Marinade- 

5 x Spring onions
1 x Bunch of coriander roots
2/3 x Shallots
Big chunk of galangal around 5" - Bruised 
Big chunk of ginger around 6"- Bruised
2 x Star anise - Dry fry until fragrant
                  3 x Cloves - Dry fry until fragrant
Five spice powder - Good sprinkle
2 x Tbsp of dark soy sauce
3x Tbsp of chinese rice wine
150g of white sugar
1x Tbsp of red food colouring

Marinade Instructions -
Cook it all up and simmer 15mins 
Let it cool
Add your belly of pork (neck & shoulder are the more traditional cuts but I prefer the belly)
Leave overnight to marinate

Basting Syrup
5 x Tbsp of white sugar
1 x  Tbsp of light soy sauce
2 x Tbsp of hoisin sauce
1 Tablespoon of honey
Sprinkle of red food colouring...for colour!!

Sticky BBQ Sauce
2 x Tbsp of the basting syrup
2 x Tsp of red food colouring
2 x Star anise
Good pinch of five spice
250ml of Chicken stock
50g of Caster sugar
Good pinch of white pepper
2 x Tbsp of light soy sauce
2 x Tsp of dark soy sauce
1 x Small shaving of orange rind
2 x Tsp of cornflour - Mix with water prior to adding
3 x Tsp of toasted black sesame seeds - Dry roast before using

Garnishes -
1/2 x Fresh lime per serving
Sml Sprinkle of coriander per serving
2/3 x Slices of medium fresh red chilli per serving
1/2 x Tsp of toasted sesame seeds per serving

Instructions -
Once the pork has marinated overnight (or for at least 1hr) cook it in a preheated oven at 250 degrees for 25mins, then turn the temperature down to 160, slow cooking it for up to 7hrs. An hour prior to taking it out cover in the sticky basting syrup and put it back in the oven for another hour. Remember to keep adding the basting syrup and turning the meat every 20minutes.

To make the sticky BBQ sauce, combine all of the above and cook on the hob on a medium heat for 15 to 20 minutes adding the cornflour last. Taste to ensure you have a good combination of sweet, fragrant and peppery.

Serve with my 'Triple the Egg Fried Rice'

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