Ingredients
- Pork Loin
- Pepper
- Ginger paste or fresh ginger
- Crushed garlic
- Onion powder (optional)
- Charsiu sauce
- Plum sauce
- Honey
Method
- In a casserole dish, season pork loin with pepper, ginger, garlic, onion, charsiu sauce, and plum sauce. As this is a family recipe passed along, there are no set quantities of any ingredient. However, I recommend a few recklessly heaped spoonfuls of the charsiu sauce and several heavy-handed glugs of plum sauce. Measure with your heart. Marinate overnight or for a minimum 30 mins.
- Preheat oven to around 180C. Put pork loin on a baking tray, and ensure that you leave some marinade (that's dripped into the casserole dish) for basting at the halfway mark. Cook for 20 mins.
- After 20 mins, turn the pork over and baste with the leftover marinade. Add a happy drizzle of honey. Cook for another 20 (ish) mins or until the inside of the pork is perfectly pink and soft. Try not to overcook the pork until it's dry but it still tastes pretty good even if you do.
- Take the pork out and let rest for 10 mins, then carve. Serve with rice and whatever vegetables you have in the crisper, or Asian greens if you remembered to buy them.
Product used in recipe
- Lee Kum Kee - Char Siu Sauce
