Char Sui Pork Belly with pineapple, ginger and chilli dressing

Recipe created by Chris Mackett

Ingredients

Serves 8

1kg pork belly

Char sui Marinade

2 tbsp light brown sugar

3 tbsp light soy sauce

½ tsp Chinese five spice

100g hoisin

50ml runny honey

1 tbsp grated ginger

Dressing

1 small pineapple diced

2 mild green chilli sliced

1 tsp grated ginger

1 small bunch of coriander chopped roughly

1 tsp sesame oil

To serve

8 steamed bao buns

1 bunch of spring onions sliced on the angle

1 red chilli sliced into thin strips.

1 pack of charred pak choi

Firstly, cut the pork in half and place into a deep sided tray.
Add all of the char sui marinade into mixing bowl and whisk together and then pour over the pork and marinade over night.
For the dressing, simply fine dice the pineapple and slice the chilli, throw into a bowl and stir in the ginger, coriander and sesame oil and leave to macerate.
To cook the pork belly, skewer the belly piece’s with meat hooks and hang over the fire and cook for around 1.5 hours. The heat will slowly cook the belly but not char, you will need to char the pork directly on the grill once the belly has cooked through.
Once the belly has cooked, remove the meat hooks and place directly onto the grill for the belly to char and caramelise.
Once you have the desired colour, remove and rest for 5 to 10 minutes.
To serve, warm the bao buns and then slice the pork thinly and lay into the buns. Add a good spoon full of the salsa, lay in the pak choi and sprinkle over the spring onions and chilli, and serve.