Char Siu with Chef Stone
How often have you had Char Siu Pork made by a local chef? Chef Mark Stone has shared his scrumptious Char Siu Pork recipe and you’ll want to get your teeth stuck straight into it.
Mark is a well traveled chef, having worked right across the globe, from London to the USA, to Sydney, Australia. We’re lucky that he’s decided to settle here in Sydney, where he is the head chef at an exquisite little bar in Glebe, called Timbah.
Char Siu Pork
- 3-4kg Pork Belly (female as this normally less smelly)
- 1 cup caster sugar
- 1/2 cup water
- 1 cup Honey
- 1/2 cup Hoisin sauce
- 1/2 cup Shaoxing wine
- 1/4 cup maltose
- 4-5 star anise
- 2 tsp five spice
- 2 tsp ground white pepper
(You can put a few drops of red food colouring in but I choose not to)
- Cut pork belly into thick strips
- Bring rest of ingredients to the boil in a pan
- On char grill or BBQ grill the pork to get some colour
- Place in to container and pour over marinade, leave for 24 hours
- Grill the pork again, to get come colour, don’t be afraid if you get bits that become black, this will make the pork taste really good.
- Place in oven tray, pour over marinade and cook at 150c for approx 90-120 minutes.
I serve mine with Gwa Pao which are a Taiwanese soft bun, pickled daikon, pickled cucumber, pickled red radish and coriander.
Thanks Chef Stone! Mark and his cuisine are gaining a great reputation at Timbah so check it out soon.
The Timbah Wine Bar can be found here: u1/375 Glebe Point Rd, Glebe NSW 2037. Easily accessible via light rail or bus from Sydney City area if you’re visiting from out of town. Phone (02) 9571 7005 for bookings. Website: Timbah Winebar. Facebook: Timbah