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2 x 300g pieces of pork fillet
½ thumb-sized piece of ginger, finely chopped
2 cloves garlic, finely chopped
½ tsp five spice
½ tsp white pepper
2 tsp tomato paste or puree
2 tsp dark soy sauce
2 tbsp light soy sauce
2 tbsp Shao Xing rice wine
1 large pear, grated or blitzed
2 tsp sesame oil
1 tbsp palm sugar
200g baby red chard or spinach or greens (or a mixture of all)
1 bulb fennel, very finely sliced
6-10 radishes, cut into wedges
1 Chinese pear, quartered, core removed and finely sliced
Finely chop the ginger and garlic, then massage all of “The Marinade” ingredients into the pork neck fillets. This dish can be cooked immediately if you’re too hungry to wait, or ideally cover and leave in the fridge to marinate for at least 1 hour or overnight for best results
Place the meat on a roasting tray and massage the marinade well around the meat, before covering the tray with foil. Preheat the oven to 160°C and roast the pork for 30 minutes turning once and basting intermittently with the sauce. Once cooked, turn the oven to a grill function 230°C (or finish on a barbecue). Pour any excess marinade into a bowl and save for basting and to dress the salad later. To get a good caramelised finish on the meat, place the pork fillets onto a grill tray and baste well with a few tablespoons of the excess marinade before placing back into the oven to grill for 3-5 minutes. Once the first side is nice charred, turn once, baste well on the other side and char for a further 3-5 minutes. Once charred all around, remove from oven and allow to rest for 10 minutes.
Place the salad leaves in a serving bowl / plate, add the fennel, radish and pear. Slice the char siu into half centimeter chunks and then scatter over the salad. Drizzle some of the excess marinade onto the salad to finish.