Posts Tagged ‘char sui’

Leftover Pork Char Sui

charsui

It’s great to use leftovers as much as we can to avoid waste, but mostly because you can make really fantastic meals out of them. The pork was wonderful and crisp but still juicy, reminiscent of crispy duck.

Using a handful of the leftover Porchetta fried until crisp in a teaspoon of rapeseed oil in a hot wok, I added 2 tbsps of char sui sauce and cooked for 30 secs until the meat was coated and crisp. A handful of  stir fry greens and chopped chillies and cooked for another 30 secs, followed by enough noodles for each person. I splashed in a little fish sauce and soy sauce, a squeeze of lime juice and a dash of Sriracha chilli sauce, and cooked for a minute more.

I finished off with a little coriander leaf, a drizzle of sesame oil and Sriracha.

 

 

Venison Char Sui

Venison is such a wonderful meat, it’s not as expensive as you would think, it’s lean, and it’s packed with protein, it’s best either cooked quickly and pink in the middle or very slowly. I chose to cook this lovely Scottish venison I was given, very quickly indeed.

I marinated the cubed venison in a couple of tablespoons Char Sui sauce, a really delicious chinese barbecue sauce for an hour, with a little chopped ginger and soy sauce added. I flashed the venison in a very hot wok with a little wok oil, for a few minutes until browned and smelling wonderful. A little lime juice was squeezed over, along with a splash of sesame oil and soy sauce.

I served this succulent meat on a bed of noodles tossed in sesame oil, and some chinese greens drizzled with sesame oil and sesame seeds. Topped with a little sliced chilli, some chopped cashews and some finely sliced spring onions.

Cold chinese beer went perfectly with it.

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Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

UK BBQ Review

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The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

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Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

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