Sticky Honey Char Siu Rice Plate

⏱ 75 min · Serves 4

Glossy, sweet-savoury barbecue pork with lacquered edges, sliced over steaming jasmine rice with blanched greens and a jammy egg. The marinade does all the work while you get on with your day.

Per serving: 785 kcal · 51.0g protein · 85.0g carbs · 26.0g fat

Ingredients

• 800g pork shoulder (boneless), cut into 2 long strips
• 3 tbsp hoisin sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp Shaoxing rice wine (or dry sherry)
• 2 tbsp honey, plus 2 tbsp extra for glazing
• 1 tbsp caster sugar
• 1 tbsp red fermented bean curd paste or 1 tsp red food colouring (optional)
• 3 garlic cloves, finely grated
• 1 tsp grated fresh ginger
• 1/2 tsp Chinese five-spice powder
• 1 tsp toasted sesame oil
• 300g jasmine rice, rinsed
• 400g choi sum or pak choi, halved
• 4 large eggs
• 1 tbsp oyster sauce mixed with 1 tsp hot water (to drizzle)
• 2 spring onions, finely sliced
• 1 tsp toasted sesame seeds

Method

1. Mix hoisin, both soy sauces, Shaoxing wine, 2 tbsp honey, sugar, bean curd paste (if using), garlic, ginger, five-spice and sesame oil in a bowl. Reserve 3 tbsp of this marinade in a separate small bowl for basting.
2. Add the pork strips to the remaining marinade, turn to coat and leave at least 30 minutes at room temperature (or overnight in the fridge for best flavour).
3. Heat oven to 200C/180C fan. Sit the pork on a rack over a roasting tin with 1cm water in the base. Roast 25 minutes.
4. Turn the pork, brush with reserved marinade and roast another 15 minutes.
5. Stir the extra 2 tbsp honey into what's left of the basting marinade. Brush the pork generously and roast a final 5-8 minutes until dark, sticky and slightly charred at the edges. Rest 10 minutes.
6. Meanwhile cook the rice: combine with 480ml water, bring to the boil, cover, drop to the lowest heat for 12 minutes, then rest off the heat 10 minutes and fluff.
7. Boil the eggs for 7 minutes, cool under cold water and peel. Blanch the greens in the same water for 90 seconds and drain.
8. Slice the char siu thinly across the grain. Serve over rice with greens, a halved egg each, a drizzle of the oyster sauce mixture and any resting juices. Scatter with spring onion and sesame seeds.