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1 Pork loin (enough for 2)
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2 tbsps Soy sauce
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2 tbsps Hoisin sauce
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2 tbsps Rice wine
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2 tbsps Honey
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3 tbsps Granulated sugar
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2 tsps Minced garlic
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Pinch of salt and pepper
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2 Large potatoes
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1 White onion
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2 Spring onions
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2 tsps Salt
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1 tsp Pepper
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1 Red chilli
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1 tsp Garlic paste
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1 tsp Ginger paste
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½ tsp Chinese 5 spice
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1 Egg
Perfect for brunch and especially good to soak up a hangover!
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
Perfect for brunch and especially good to soak up a hangover!
-
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
-
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