Name: Char siu pork with broccolini
Cook time: 110 min
Total time: 110 min
Yield: 6
Ingredients: 1 kilogram (2-pound) pork neck (scotch fillet roast); 1/3 cup (120g) char siu sauce; 1/4 cup (60ml) dry sherry; 2 tablespoon honey; 1 teaspoon five-spice powder; 500 gram (1 pound) broccolini; 1/4 cup (60ml) oyster sauce; 2 tablespoon sesame oil

Ingredients

1 kilogram (2-pound) pork neck (scotch fillet roast)

1/3 cup (120g) char siu sauce

1/4 cup (60ml) dry sherry

2 tablespoon honey

1 teaspoon five-spice powder

500 gram (1 pound) broccolini

1/4 cup (60ml) oyster sauce

2 tablespoon sesame oil

Method

1.Tie pork with kitchen string at 1cm (½-inch) intervals. Combine pork, char siu sauce, sherry, honey and five-spice in large bowl; cover, refrigerate 3 hours or overnight.

2.Cook pork on heated oiled barbecue (or grill or grill pan) until browned all over.

3.Place pork in deep disposable baking dish; cook in covered barbecue, using indirect heat, following manufacturer’s instructions, about 1 hour 20 minutes. Cover pork; stand 10 minutes before slicing thinly.

4.Meanwhile, boil, steam or microwave broccolini until tender; drain. Combine broccolini with oyster sauce and oil.

5.Serve pork with broccolini.

You can ask the butcher to tie the pork for you.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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