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Barbecue char siu roast pork with gai lan
Fruit and vegetables
10g/⅓oz
garlic
powder
1 piece dry-aged
tangerine
skin, about 2g
250g/9oz soaked wood ear
mushrooms
, drained
60g/2¼oz
garlic
, finely chopped
21g/¾oz
spring onions
, sliced
32g/1¼oz red
chilli
, sliced
17g/½oz
chilli
flakes
1
red onion
, sliced
400g/14oz gai lan
Tins, packets and jars
6g red
food colouring
powder
15g/½oz
oyster sauce
25g/1oz
oyster sauce
38g/1½oz
oyster sauce
Cooking ingredients
180–200g/6⅓–7oz
sugar
30g/1oz light
soy sauce
6g
bicarbonate of soda
20g/¾oz
cornflour
20g/¾oz neutral
oil
10g/⅓oz
star anise
powder
250g/9oz
sugar
25g/1oz dark
soy sauce
225g/8oz
sugar
125g/4½oz
honey
35g/1¼oz dark
soy sauce
2
star anise
, about 3g
19g/¾oz
sesame seeds
250–300ml/9–10fl oz neutral
oil
30g/1oz Chinkiang
vinegar
18g/¾oz
sugar
56g/2oz red Chinese
vinegar
Meat, fish and poultry
1kg/2lb 4oz Spanish secreto
pork
, trimmed
13g/½oz
chicken
powder
Other
175g/6oz Chu Hau sauce
20g/¾oz rosé
wine
150g/5½oz maltose
steamed Thai Jasmin rice
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