Name: Char siu (Chinese BBQ pork)
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 700g rindless pork belly -; 4 fat garlic cloves, finely chopped -; thumb-sized piece ginger, peeled and finely chopped -; 4 tbsp tomato ketchup -; 4 tbsp hoisin sauce -; 4 tbsp golden caster sugar -; 2 tbsp dark soy sauce -; 2 tbsp rice vinegar -; 2 tbsp sunflower oil -; Pickled carrot & mooli (see 'Goes well with') -; 4-5 spring onion, thinly sliced on the diagonal -; 6 tbsp wasabi mayonnaise (or 6 tbsp mayo mixed with 1 tsp wasabi paste) -

Ingredients for - Char siu (Chinese BBQ pork)

1. 700g rindless pork belly

2. 4 fat garlic cloves, finely chopped

3. thumb-sized piece ginger, peeled and finely chopped

4. 4 tbsp tomato ketchup

5. 4 tbsp hoisin sauce

6. 4 tbsp golden caster sugar

7. 2 tbsp dark soy sauce

8. 2 tbsp rice vinegar

9. 2 tbsp sunflower oil

10. Pickled carrot & mooli (see 'Goes well with')

11. 4-5 spring onion, thinly sliced on the diagonal

12. 6 tbsp wasabi mayonnaise (or 6 tbsp mayo mixed with 1 tsp wasabi paste)

How to cook deliciously - Char siu (Chinese BBQ pork)

1 . Stage

Put the pork in a roasting tin, tip over all the marinade ingredients and massage it in with your fingers (or use a spoon) to coat the pork. Cover and chill overnight.

2 . Stage

Heat oven to 160C/140C fan/gas 3. Cover the tin with foil and cook the pork for 31/2 hrs, basting every hour. Increase the oven temperature to 180C/160C/gas 4, remove the foil, baste the pork and continue to cook for 45 mins until it is beginning to caramelise around the edges.

3 . Stage

Remove the pork from the tin and set aside to rest for 20 mins. Meanwhile, spoon away any fat from the tin and transfer the sauce to a small pan. Slice the pork – it will fall apart as you cut into it – then return to the tin. Warm the sauce in the pan, then pour over the meat and toss everything together. Spoon into the hot buns with the Pickled carrot & mooli, spring onions and a dollop of wasabi mayonnaise.