Char siu pork with hispi salad and celeriac purée by Simmie_V

Name: Char siu pork with hispi salad and celeriac purée by Simmie_V
Ingredients: 500g pork loin, tenderloin or shoulder (if using rolled loin, remove skin – keep to make crackling – and cut in half, lengthways; if using shoulder, cut into 3 inch long strips); 30g honey; 30g hoisin sauce; 30g dark soy sauce; 1-2 cubes of red fermented tofu; 30g red fermented tofu liquid; a 1.5 inch piece of ginger, sliced; 4 garlic cloves, roughly chopped; 20g gochujang; 10g ground five spice mix; 30ml Shaoxing wine or sherry; a small pinch of salt; 1 sweetheart cabbage, thinly sliced; 1 Asian pear, diced into 0.5mm cubes; 15g coriander leaves, finely chopped; 3 spring onions, finely sliced; 10g yuzu or lemon juice; 5g smoked rapeseed oil; ½ celeriac, cut into 1 inch cubes; 1 shallot, roughly sliced; 2 garlic cloves, peeled and crushed; a 1 inch piece of ginger, peeled and roughly chopped; 15ml Shaoxing wine or sherry; 200ml chicken stock; 150ml double cream; salt, to taste

porcblasus.cymru

A char siu pork recipe with a sticky marinade and a creamy celeriac purée. Served with a fresh and tangy hispi salad.

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Ingredients

500g pork loin, tenderloin or shoulder (if using rolled loin, remove skin – keep to make crackling – and cut in half, lengthways; if using shoulder, cut into 3 inch long strips)
30g honey
30g hoisin sauce
30g dark soy sauce
1-2 cubes of red fermented tofu
30g red fermented tofu liquid
a 1.5 inch piece of ginger, sliced
4 garlic cloves, roughly chopped
20g gochujang
10g ground five spice mix
30ml Shaoxing wine or sherry
a small pinch of salt
1 sweetheart cabbage, thinly sliced
1 Asian pear, diced into 0.5mm cubes
15g coriander leaves, finely chopped
3 spring onions, finely sliced
10g yuzu or lemon juice
5g smoked rapeseed oil
½ celeriac, cut into 1 inch cubes
1 shallot, roughly sliced
2 garlic cloves, peeled and crushed
a 1 inch piece of ginger, peeled and roughly chopped
15ml Shaoxing wine or sherry
200ml chicken stock
150ml double cream
salt, to taste