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Serves
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Ingredients
Char Siu
  • 1 Pork loin (enough for 2)
  • 2 tbsps Soy sauce
  • 2 tbsps Hoisin sauce
  • 2 tbsps Rice wine
  • 2 tbsps Honey
  • 3 tbsps Granulated sugar
  • 2 tsps Minced garlic
  • Pinch of salt and pepper
Hash browns
  • 2 Large potatoes
  • 1 White onion
  • 2 Spring onions
  • 2 tsps Salt
  • 1 tsp Pepper
  • 1 Red chilli
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • ½ tsp Chinese 5 spice
  • 1 Egg
Char Siu Pork & Asian Hash Browns Char Siu Pork & Asian Hash Browns
Char Siu Pork & Asian Hash Browns

Perfect for brunch and especially good to soak up a hangover!

Prep 45 minutes
Total 5 hours 45 minutes

Mix together the char siu marinade ingredients and cover the pork with this leaving behind about 5 or 6 tbsps for basting during cooking. Leave in the fridge for at least 5 hours.


Preheat the oven to 220℃ and when up to temp place your pork directly on the shelf with a baking sheet underneath to catch the drippings. Cook on 220 for 10 mins and then a further 35 at 190℃. Baste around 10 minutes from the end.


For the hash browns, grate the potato and onion and place into a tea towel to squeeze out most of the moisture. Place into a mixing bowl, dice the other ingredients and mix together with the potato and onion mix. Heat a large frying pan with oil and place a large desert spoon of the mix into the pan. Squash this down and cook for about 3 minutes each side.


Serve the pork ontop of the hash browns with an egg and pour over some of the drippings

Char Siu Pork & Asian Hash Browns Char Siu Pork & Asian Hash Browns
Char Siu Pork & Asian Hash Browns

Perfect for brunch and especially good to soak up a hangover!

favorite
print
like
Prep 45 minutes
Total 5 hours 45 minutes
Serves
US | Metric
Ingredients
Char Siu
  • 1 Pork loin (enough for 2)
  • 2 tbsps Soy sauce
  • 2 tbsps Hoisin sauce
  • 2 tbsps Rice wine
  • 2 tbsps Honey
  • 3 tbsps Granulated sugar
  • 2 tsps Minced garlic
  • Pinch of salt and pepper
Hash browns
  • 2 Large potatoes
  • 1 White onion
  • 2 Spring onions
  • 2 tsps Salt
  • 1 tsp Pepper
  • 1 Red chilli
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • ½ tsp Chinese 5 spice
  • 1 Egg

Mix together the char siu marinade ingredients and cover the pork with this leaving behind about 5 or 6 tbsps for basting during cooking. Leave in the fridge for at least 5 hours.


Preheat the oven to 220℃ and when up to temp place your pork directly on the shelf with a baking sheet underneath to catch the drippings. Cook on 220 for 10 mins and then a further 35 at 190℃. Baste around 10 minutes from the end.


For the hash browns, grate the potato and onion and place into a tea towel to squeeze out most of the moisture. Place into a mixing bowl, dice the other ingredients and mix together with the potato and onion mix. Heat a large frying pan with oil and place a large desert spoon of the mix into the pan. Squash this down and cook for about 3 minutes each side.


Serve the pork ontop of the hash browns with an egg and pour over some of the drippings