Barbecue char siu roast pork with gai lan

Method

1. To make the char siu pork, trim the secreto of any excess fat or sinew and set aside.

2. Put the sugar, light soy sauce, bicarbonate of soda, Chu Hau sauce, cornflour, water, oil, rosé wine, garlic powder, red food colouring and star anise powder in a bowl. Blend with a hand blender until smooth.

3. Put the pork in a dish or non-reactive container. Pour over the marinade, making sure the pork is fully coated and submerged. Cover and marinate in the fridge overnight.

4. The next day, remove the pork from the marinade and let any excess drip off. Discard the used marinade.

5. Preheat the oven to 200C/180C Fan/Gas 6.

6. Heat a frying pan until very hot. Carefully add the pork, in batches if needed, and char well all over. Don’t add oil, as the aim is to colour the outside of the pork. Alternatively, char the pork on a hot barbecue.

7. Transfer the pork to a roasting tray and roast until cooked through. The pork is cooked when a skewer inserted into the thickest part releases clear juices with no trace of pink. Set aside.

8. To make the char siu sugar syrup, put all the ingredients and 60g/2¼oz water in a saucepan. CAUTION: boiling sugar is extremely hot. Handle it carefully and use a deep pan to stop it bubbling over.

9. Bring the syrup to the boil over a high heat. Reduce the heat to medium-low and simmer until thickened. Set aside to cool slightly.

10. Put the cooked pork in a bowl or tray and pour over the cooled sugar syrup. Leave the pork in the syrup until ready to serve.

11. To make the char siu glaze, put all the ingredients in a large saucepan with 85g/3oz water. Bring to the boil over a high heat.

12. Reduce the heat to low and simmer slowly, stirring around the edges of the pan so the sugar doesn’t catch and burn. Cook until reduced to a thick glaze, then set aside until ready to serve.

13. For the wood ear mushroom salad, if using dried wood ear mushrooms, soak them in cold water until rehydrated, then drain well.

14. Put the garlic, spring onions, red chilli, sesame seeds and chilli flakes in a large heatproof bowl.

15. CAUTION: hot oil can be dangerous. Do not leave it unattended. Heat the neutral oil in a small saucepan until smoking.

16. Carefully ladle the hot oil over the garlic mixture a little at a time, letting it sizzle and cook the raw garlic.

17. Stir in the Chinkiang vinegar, oyster sauce, sugar, red Chinese vinegar and chicken powder.

18. Add the wood ear mushrooms and sliced red onion. Mix well, then leave to stand for 5–10 minutes before serving.

19. For the Chinese broccoli, bring a large saucepan of water to the boil.

20. Add the gai lan and blanch until just cooked. Drain and immediately transfer to ice-cold water to stop it overcooking. Drain again before serving.

21. To serve, remove each piece of pork from the sugar syrup and slice to the desired thickness.

22. Place the sliced pork on a plate and pour over the char siu glaze. Serve alongside pieces of gai lan and the wood ear mushroom salad. Steamed rice served in a separate bowl.