Char sui (Chinese Barbecue Pork) is one of my all time comfort foods. Growing up in Hong Kong, Char Sui is the lynch pin for so many meals. Served with rice and veggies, in noodles, in buns and just by itself as a snack, its salty sweet bbq flavour is completely addictive. However of course so are all the nasty additives, colourings and msg you can find in it nowadays- not in a good way of course.
When I first stumbled across this recipe I was not convinced it was going to taste as good. But oh boy is it on the money! Simply marinade and roast. We serve with chinese greens stir fried with garlic or we make coconut rice (or try cauli mash/parsnip rice)
Homemade Char Sui (Barbecue Pork)
A clean ingredient recipe for a classic favourite. Authentic takeaway/restaurant flavour with great ingredients.
I have been reducing my grain intake to try and reduce inflammation and heal my digestive system. Read a bit more about my journey here. I also try to avoid nightshades and especially potatoes- which I have never really liked anyway! Over the last couple of years staples on the dinner table are cauliflower rice, cauliflower mash, sweet potato chips, sweet potato mash and sweet potato rosti. We love roasted parsnips, carrot and parsnip mash and parsnip rice. I love it in the summer because it is light, filling and is delicious raw (see my parsnip couscous recipe).
2 parsnips fills 2-3 adults which is great because it it super quick and easy to make and goes great in salads, with bbq’s, curry’s, stews and anything you would use rice for. You can also steam this and make fried rice with it if you want to.