Char Siu Pork Fillet with Caramelised Rhubarb and Plum Jam
Chinese Char-Siu Glazed Pork Fillet, with a tart rhubarb & caramelised plum jam, garnished with spring onions & toasted sesame seeds
Serve with egg fried rice or Asian noodles
Cooking Method
- Pre-heat the oven to 200c, 180c fan oven or gas mark 6
- Trim the fillet and cut into 2 pieces. In a bowl, glaze the pork fillet with Pureety Char Siu Glaze. Place the fillet onto a tray and allow the glaze to develop for at least 30 mins
- Cook for 10-15 mins or cook to your preference
- In a small saucepan, combine the honey, fresh ginger and balsamic glaze and bring to the boil
- Add the diced rhubarb and plums
- Cook out for 15 mins or until the liquid is reduced to a thick syrup consistency
- When the pork is cooked, rest it for 10 mins
- Slice the pork and spoon over the plum jam, then garnish with spring onions, coriander & sesame seeds
Ingredients
- 500g Pork Fillet
- 1tbsp Extra Virgin Olive Oil
- 200g Plums , Diced
- 100g Rhubarb , Diced
- 3tbsp Balsamic Vinegar
- 100g Honey
- 2each Spring Onions , Sliced
- 20g Coriander , Chopped
- 10g Ginger , Grated
- 50ml Black Powder Rhubarb & Ginger Gin
- 1tbsp Sesame Seeds , Toasted
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