5th February 2021
Chinese New Year at Symonds
Chinese New Year is a celebration of renewal for millions of Chinese people around the world. We think it’s a fantastic opportunity to celebrate Chinese cuisine as well. So, we asked our head chef for his best pork recipe and some top tips on how to cook authentic Chinese food.
First, he says, it’s important to buy a quality wok. The wok is a foundational tool of Asian cooking, so you must invest in a good piece of kit. Next, he suggests you should always use fresh ginger when it’s called for. Powered ginger just lacks the depth of flavour required to make your dishes shine. Lastly, for fried rice that’s perfect every time, just use cooked (cold) long-grain rice. It’s the best base for excellent fried rice.
Now, for our perfect Char Siu pork dish. Remember, the sauce plays a key role here, so it’s very important you give the pork time to absorb the marinade. You’ll want to prep this dish at least 2.5 hours before you plan to serve it.
3 tablespoon Hoisin sauce
2 tablespoon mirin
2 teaspoon light miso paste
1 tablespoon tomato ketchup
1 tablespoon honey
1 teaspoon Chinese 5 spice
Splash of dark soy sauce
2 whole trimmed pork fillets
Mix all of the ingredients for the marinade together (apart from the pork).
Put the pork fillets into the marinade for at least 2 hours before cooking.
Heat oven to 200c and warm a lightly oiled roasting tray.
Put the pork onto the tray, pour over half the marinade and put in oven.
After 10 minutes, reduce the temperature to 180c and roast for another 30 minutes, turning half way through and adding the remaining marinade.
Remove from the oven and leave to rest and cool for 10 minutes before slicing.
Serve with egg fried rice (made from cooked, cold long-grain rice).