Barbecued Pork

12 Ingredients

Number of servings

2 cloves garlic, sliced
1/2teaspoons Chinese five spice powder
choy sum (to serve)
1tablespoons ginger, grated
1/2teaspoons red food colouring (optional)
1/4 cup hoisin sauce
1/4 cup soy sauce
1/4 cup Chinese cooking wine
1/2 cup plum sauce
1/4 cup brown sugar
jasmine rice, steamed (to serve)
1kilograms pork scotch fillet roasts

Method

Step 1 of 3

Place sugar, sauces, wine, ginger, garlic, five-spice and colouring in a saucepan. Stir over low heat until smooth. Place pork into a loaf pan. Pour over sauce from pan. Refrigerate for 1 hour, turning occasionally. Remove and set aside for 30 minutes or until meat comes to room temperature.

Step 2 of 3

Meanwhile preheat oven to 210°C. Line a baking pan with foil. Place a wire rack into pan and add 1 cup of water. Remove pork from marinade, allowing excess to drip off, and place onto rack. Bake for 20 minutes. Reduce heat to 180°C, baste well with marinade and bake for a further 40 minutes per kilo of meat, basting and turning every 10 minutes until cooked when tested. Transfer pork to a board and cover loosely with foil. Rest for 10 minutes before slicing.

Step 3 of 3

Strain pan juices into a saucepan. Stir in remaining marinade and plum sauce. Bring mixture to the boil. Reduce heat and simmer for 5 minutes. Slice pork and serve with plum sauce, rice and greens. Note: You will need to bake the pork for 40 minutes per kilo.