Char siu pork neck
Ingredients
Metric
Imperial
Pork
- 1kg pork neck, any skin and excess fat removed
- 25g of table salt
- 25g of pink Himalayan salt
- 15g of smoked salt
- 50g of Okinawa black sugar, or brown sugar
- 8g of Chinese five-spice powder
- 10g of Chinese chicken stock
- 12g of barley koji
- 1 tsp garlic powder
- 1/2 tbsp of onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp chilli flakes
- 1/4 tsp freshly ground white pepper
- 3 Sichuan peppercorns, crushed
- 3 Telicherry black peppercorns, crushed
Salad
- 1/4 mooli, peeled and cut into thin strips
- 1/4 red cabbage, (small) shredded
- 1 red chilli, deseeded and sliced
- 1/2 carrot, peeled and sliced
- 25g of caster sugar
- 25g of fine sea salt
- 1/2 leek, white part only, finely sliced into strips
- vegetable oil, for deep-frying
- 1 handful of coriander, chopped
- table salt, to taste
- sesame oil, to taste
- yuzu juice, to taste
- kimchi sesame seeds, to taste
- edible flowers
- herbs
To serve
Equipment
- Barbecue
- Thermometer
Method
Begin by curing the pork neck. Combine all the ingredients (apart from the pork itself) in a bowl and mix until fully incorporated. Place the pork in a container then pack the mixture all over the meat, ensuring it is fully covered. Cover and place in the fridge to cure for 24 hours
- 1kg pork neck, any skin and excess fat removed
- 25g of table salt
- 25g of pink Himalayan salt
- 15g of smoked salt
- 50g of Okinawa black sugar, or brown sugar
- 8g of Chinese five-spice powder
- 10g of Chinese chicken stock
- 12g of barley koji
- 1 tsp garlic powder
- 1/2 tbsp of onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp chilli flakes
- 1/4 tsp freshly ground white pepper
- 3 Sichuan peppercorns, crushed
- 3 Telicherry black peppercorns, crushed
The next day, wash off the curing mixture then pat the pork dry. Return it to the fridge uncovered for at least a day (but ideally 3 days) to dry it out
Light a barbecue. You could also use a heavy cast-iron frying pan over a high heat, but the barbecue will produce the best results. Preheat an oven to 200°C too, unless you have a barbecue which can be used to cook indirectly
Once the barbecue (or pan) is searing hot, add the pork and cook, turning often, until very dark and blackened all over. This should take around 20 minutes, depending on the temperature of your barbecue
Transfer the pork to a wire rack over a baking dish, then into the oven (or set up your barbecue for indirect cooking, adding some wood chips if you have them). Cook for 30-40 minutes, or until a thermometer inserted into the pork reads 50°C
Whilst the pork is cooking, prepare the salad. Place the prepared mooli, red cabbage, chilli and carrot in a bowl and mix in the salt and sugar. Leave to cure for 30 minutes
- 1/4 mooli, peeled and cut into thin strips
- 1/4 red cabbage, (small) shredded
- 1 red chilli, deseeded and sliced
- 1/2 carrot, peeled and sliced
- 25g of caster sugar
- 25g of fine sea salt
Whilst the vegetables are curing, place a small pan of vegetable oil over a medium heat and deep-fry the leek until a pale golden and crisp. Drain on kitchen paper and reserve in a dehydrator or airtight container
- 1/2 leek, white part only, finely sliced into strips
- vegetable oil, for deep-frying
After 30 minutes, rinse the vegetables with cold water to wash off the cure. Squeeze out excess water to dry the vegetables a little then combine with the sesame oil, yuzu juice, coriander and kimchi sesame seeds, tasting regularly to ensure you’re happy with the flavour. Arrange in side bowls and top with the crispy leeks, flowers and herbs
- sesame oil, to taste
- yuzu juice, to taste
- 1 handful of coriander, chopped
- kimchi sesame seeds, to taste
- edible flowers
- herbs
Once the pork has finished cooking, leave to rest for 10 minutes covered loosely with foil. To serve, slice the pork finely against the grain and divide between serving plates. Finish by dressing the meat in sweet chilli sauce
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