Table View, Sunset Beach & Blaauwberg – Monday to Saturday.
False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.
Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.
Additional information
Weight
1 kg
Sticky Chinese barbecue pork belly (char siu)
Ingredients:
1/3 cup hoisin sauce
1/3 cup soy sauce
2 tablespoons Chinese Shaoxing wine (rice vinegar or a dry sherry can be used instead)
2 tablespoon honey
2 tablespoons brown sugar
1 tablespoon minced garlic
3/4 teaspoon red food colouring(optional for that beautiful red colour)
1⁄2 teaspoon Chinese five spice powder
6 pork belly/spare ribs
1 shallot , to garnish
Additional Glaze (Optional):
1/4cup hoisin sauce
1/4cup soy sauce
1tablespoon Chinese wine (Shaoxing or dry sherry)
1tablespoon honey
2tablespoons brown sugar
1teaspoon minced garlic
1/4teaspoon Chinese five spice powder
1/4teaspoon red food colouring
Instructions:
Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and spice powder in a shallow bowl. Whisk well to combine. Pour half of the sauce into a jug and reserve for later. Add the pork into the bowl with the remaining sauce. Rotate to cover completely and marinate in the refrigerator for 1-3 hours, or cover and refrigerate overnight for best results.
After marinading, preheat oven to grill/broil settings on medium heat (176°C | 350°F). Drain pork and discard the marinade. Line a baking pan with baking/parchment paper or aluminium foil. Place pork onto pan and grill/broil for 30 minutes on one side, basting two or three times with the reserved marinade. Rotate with tongs and baste again with the marinade twice again while grilling/broiling.
Remove from oven and allow to cool.
If you like additional glaze, combine all of the (extra) glaze ingredients into a small saucepan. Bring to a boil; reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high). Remove from heat and allow to cool slightly.
Cut pork into thick slices to serve. Serve over steamed rice and/or vegetables with the extra glaze.