Char Siu Pork by Jonathan Phang | Flint and Flame
Ingredients 700g Pork Belly (skin removed) or Tenderloin Strips 2 teaspoons of Five-Spice Powder 4 tablespoons of Runny Honey 2 chunks of Fermented Bean Curd 2 Garlic Cloves (crushed) 1 teaspoon of...
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Ingredients
- 700g Pork Belly (skin removed) or Tenderloin Strips
- 2 teaspoons of Five-Spice Powder
- 4 tablespoons of Runny Honey
- 2 chunks of Fermented Bean Curd
- 2 Garlic Cloves (crushed)
- 1 teaspoon of Garlic Powder
- 3 tablespoons of Rice Wine or Sherry
- 2 tablespoons of Hoisin Sauce
- 1 tablespoon of Dark Soy Sauce
- 2 teaspoons of Sweet Chilli Sauce or West Indian Pepper Sauce
- Salt and Freshly Ground Pepper
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