China · Pork · No. 067
Char Siu Pork Steaks with Steamed Rice
A Chinese dinner sized for one person, ready in 16 minutes. Roughly £2.90 a portion.
Per portion
710kcal
45 gProtein
68 gCarbs
29 gFat
Calories from protein 25%, carbs 38%, fat 37%. Estimated from the ingredients.
Roughly £2.90 a portion.
Method
- 1
Mix the hoisin, soy sauce, honey and five spice, and coat the pork all over.
- 2
Heat the oil in a frying pan over a medium heat (the sugary glaze burns on high) and cook the pork for 4–5 minutes each side, basting with any extra marinade, until glazed and cooked through.
- 3
Season to taste, then rest for 2 minutes while you heat the rice (microwave a pouch, or reheat leftover rice until piping hot). Slice the pork and serve with the rice, scattered with the spring onion and sesame seeds.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/char-siu-pork-steaks-with-steamed-rice/
