This salad is a little bit of work, but well worth the effort.
I first started trying to perfect my char sui marinade/sauce more than 10 years ago. I have finally found the balance of flavours that I am happy with and, most importantly, that diners love.
Traditionally the pork is marinated for up to 48 hours in char sui before cooking and the flavour is carried by the meat. This recipe is a much faster way to get your char sui fix by turning the marinade into a sauce, reducing the preparation time considerably.
Preparation time: 15 minutes
Cooking time: 25-35 minutes
1 pork scotch fillet
1 Spanish onion
1 red capsicum
½ bunch spring onions
1 punnet baby corn
1 bunch coriander
150g bean sprouts
Rub scotch fillet with oil, salt and white pepper. Place into a 175C oven for 25-35 minutes until it reaches a minimum core temperature of 72C. Allow to cool then slice into thin strips.
Thinly slice Spanish onion, capsicum, spring onions and baby corn. Grate carrots using a Japanese grater.
Cut off the leaves of the coriander and set the roots aside. Place coriander leaves with bean sprouts.
Mix together all sliced vegetables and meat in a large bowl. Add Char Sui sauce and mix well. Garnish with coriander leaves and bean sprouts.
Char Sui Sauce
1 bunch of coriander roots, washed
1 thumb of ginger, peeled
3 cloves of garlic, peeled
1 red chilli
1 stick lemongrass, coarse outer leaves removed and roughly chopped
1 tablespoon light soy
1 tablespoon dark soy
1 tablespoon honey
1 tablespoon hoi sin
1 tablespoon oyster sauce
1 tablespoon sweet soy
1 tablespoon sweet chilli
1 tablespoon sesame oil
Juice of 1 lime
Place all ingredients into a food processor and blend to a sauce consistency.
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