A fruity mild taste that works well
with Thai cooking or indeed caribbean style. Perfect with crab and
other seafood, delicious with cold meats and savoury pies. Try it
with sweet and sour pork - a lovely combination.
Char sui pork
belly with seared scallops and pineapple
Ingredients: 800g pork belly, 32 scallops
Marinade for pork: 125ml
tomato puree, 60ml red wine vinegar, 60ml rice wine (sherry would
substitute), 25ml honey, 30ml hoi sin, 30ml sesame oil, 10g
garlic, 10g ginger, 1/2 tsp cinnamon, 1/2 tsp ﬁve spice
Method: Mix together and marinate pork overnight, Roast at 160C for
100 minutes on a cake rack (with a tray under to catch the fat).
Remove and chill.
To serve: Cut pork into cubes. Warm in oven or on hot plate, Place
on to plates, Sear scallops in hot pan with a little oil, do not
Place on pork cubes and spoon chilli jam on top.