Char Siu Pork

I used to love making Char Siu pork. I loved how you can make it look exactly like the stuff you get from the Chinese take-away, even down to the red colour around the edges.

It’s been ages since I made it, but on recently reminding myself how much I love stir fry, I decided to resurrect it.

Traditionally this recipe would be done with tenderloin. I’d marinade it whole and then slice it to serve – showing off the ‘red edges’ I mentioned before. However, partly to make it more Slimming World friendly and partly because I’m lazy, I used extra lean pork loin medallions from Sainsbury’s this time around.

Ingredients

Serves 3

3 Syns per serving

  • 1 pack 6 extra lean pork loin medallions
  • 2 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp honey
  • 1 tsp red food colouring (optional)
  • 1/2 tsp Chinese 5 spice
  • 1 tbsp garlic granules (or 2 crushed garlic cloves)
  • 175g dried egg noodles
  • Frylight
  • 1/2 pack chestnut mushrooms, sliced
  • 1 pack mangetout
  • 1 pack baby sweetcorn, halved lengthways
  • 1 pack sugar snap peas
  • 1 bunch spring onions, thinly sliced
  • 1 tsp chilli flakes
  • 1 tsp garlic flakes
  • Extra soy sauce, salt and pepper to serve

Method

  1. Preheat the grill (medium-high heat).
  2. Combine the soy sauce, hoisin sauce, honey, red food colouring, Chinese 5 spice and garlic granules (or fresh garlic if using) in a bowl and mix together until thick and glossy.
  3. Place the pork medallions into the bowl with the marinade and toss to coat. Refrigerate for at least 1 hour or preferably overnight.
  4. Cook the noodles in plenty of salted boiling water for approx. 5 minutes, or until cooked but still firm.
  5. Place the pork medallions onto a grill tray topped with foil (for easier cleaning mainly!). Crimp the edges of the foil to stop the marinade escaping. Grill for 5 minutes on either side, basting regularly with the leftover marinade.
  6. Spray a wok with Frylight and stir fry the mushrooms, baby sweetcorn, mangetout and sugar snap peas for 3 minutes. Add the chilli and garlic flakes and stir fry for another minute.
  7. Drain the noodles and add to the wok.
  8. Toss everything together and add salt, pepper and soy sauce to taste.
  9. Serve with the pork medallions.

 

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