Pork Belly Char Sui With Carrot & Ginger Salsa

Ingredient

8 x long pork belly strips (around 1kg)
½ teaspoon Chinese five spice powder
3 Tablespoons hoisin sauce
2 Tablespoons soy sauce
2 Tablespoons plum sauce
1 Tablespoon honey
2 teaspoons sesame oil
2 teaspoons Sriracha chilli sauce (Optional)

Carrot Salad:
4 medium carrots, peeled, grated
1 Tablespoon ginger, finely julienne
1 bunch coriander, leaves picked
2 teaspoons black sesame seeds
2 teaspoons white sesame seeds, toasted
1 tablespoon Red Island olive oil
2 teaspoons sesame oil
2 Tablespoons lemon juice
2 teaspoons maple syrup

Method

Place the pork into a bowl or a large zip lock bag. Whisk together the five-spice powder, hoisin, soy, plum, honey, sesame oil and Sriracha sauce (if using) in a bowl and pour half over the pork. Rub the marinade all over the pork and leave to marinate in the refrigerator for 1-2 hours, or overnight if time permits.

Preheat oven to 190 degrees C. (Alternatively you can use hooded BBQ). Place the pork onto a wire rack placed over the top of another tray and roast, basting occasionally with reserved marinade for 40-45 minutes, or until cooked through and sticky glazed.

Meanwhile, place the grated carrot into a large bowl and toss with the ginger, coriander, sesame seeds and a pinch of sea salt. Whisk together the olive oil, sesame oil, lemon juice and maple syrup and mix through the carrot salad.

To serve, chop the pork belly into 2cm strips and serve with the carrot salad.

Recipe by Courtney Roulston