Name: Chinese-style BBQ pork with sesame summer greens
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Cuisine: Chinese
Ingredients: 4 pork shoulder steaks; oil for frying; 1 tbsp grated ginger; 300g baby leaf greens shredded; drizzle of sesame oil; 1 tsp sesame seeds; red chilli sliced, to serve; steamed rice to serve; 2 tbsp shaoxing rice wine; 2 tbsp hoisin sauce; 2 tbsp dark soy sauce; 3 tbsp honey or maple syrup; 1 tbsp tomato ketchup; 2 tsp chinese five-spice; 2 tsp garlic salt; 1 tsp ground white pepper

BBQ pork on a bed of greens and red chilli

4 pork shoulder steaks
oil
for frying
1 tbsp grated ginger
300g baby leaf greens
shredded
drizzle of sesame oil
1 tsp sesame seeds
red chilli
sliced, to serve
steamed rice
to serve

BBQ SAUCE

2 tbsp shaoxing rice wine
2 tbsp hoisin sauce
2 tbsp dark soy sauce
3 tbsp honey or maple syrup
1 tbsp tomato ketchup
2 tsp chinese five-spice
2 tsp garlic salt
1 tsp ground white pepper

Method

step 1
Mix together the sauce ingredients and put in a large container or reusable food bag, keeping 3 tbsp aside in a small bowl.
step 2
Add the pork to the container or bag, toss well and leave to marinate for 2-3 hrs or overnight.
step 3
To cook on a barbecue, pile the hot coals up on one side, leaving the other side free for indirect cooking. Sear the steaks on each side over the hot coals then move to the cooler side and keep cooking for 20 mins with a lid on, turning once. Baste occasionally with the reserved sauce then finish over the hot coals for a couple of minutes, brushing with the remaining glaze. Alternatively, heat the oven to 190C/170C fan/gas 5. Put the pork steaks on a rack above a roasting tin and cook for 25 mins, basting with sauce halfway through. Turn, then cook for another 25 mins, basting halfway through. Brush with the remaining glaze, then cook for another 10 mins. Rest for 10 mins.
step 4
Heat 1 tbsp of oil in a pan, then sizzle the ginger for 1 min. Add the greens and stir fry for a few minutes until tender. Stir in the sesame oil and sprinkle with sesame seeds. Slice the pork and put on top of the greens, then scatter over the sliced chilli and serve with steamed rice on the side.