Char Siu Pork with Local Plums, Steamed Rice and Asian Greens
How better to celebrate Lunar New year than with succulent char sui pork roasted with seasonal local plums, sesame and ginger laced greens and piping hot steamed rice? We think the whole family will love digging into this one.
Number of servings
Ingredients
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2 Pork Scotch Steaks
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4 Tbsp Char Siu Sauce
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2 Tbsp Hoisin & Soy (2-1)
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3⁄4 Cup Jasmine Rice
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1⁄2 Bunch Baby Choy Sum
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2 Plum
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1 Tsp White Sesame Seeds
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1 Tsp Crushed Ginger
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1 Garlic Clove
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Bowl
Baking Tray
Pot
1 Cook Rice
In a medium pot, bring 1 1⁄2 cups of water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.
Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.
2 Marinate Pork
Preheat oven to 200. Combine char siu, hoisin and soy. Add the pork and mix well to marinate. Ten minutes is good, longer is even better if you have time!
3 Prepare Veg
Mince garlic. Remove bottoms of choy sum, cut in 1/2 if large or leave whole if small. Quarter plums.
4 Cook Pork
Place pork on a lined tray and arrange the plums around it. Cook for 15-20 minutes, until cooked through. Baste the pork every 5 minutes throughout to create a sweet, sticky glaze.
5 Cook Veg
Heat a pan over medium-high heat, toast the sesame seeds for 1-2 minutes until golden. Set aside. Add a drizzle of oil followed by the ginger and garlic. Stir until fragrant and add the green veg and a splash of water. Cover with a lid and steam for 2-3 minutes until bright green. Add the sesame and season.
6 You Plate It
Divide the rice amongst plates, top with the veggies. Slice pork and arrange on plates with roasted plum and any juices/glaze.
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