Sticky and sweet Cantonese-style roasted pork meets boiled broccolini for a simple yet delicious dish. Amp up the portion size for a glorious platter enough to feed the family, or keep it small and serve with rice for a flavourful weeknight meal. Don’t forget a splash of oyster sauce after the pork and veggies have been plated – it’s the one ingredient you need to tie it all together!
- 1 kg pork neck (scotch fillet roast)
- ⅓ cup (120 g) char siu sauce
- ¼ cup (60 ml) dry sherry
- 2 tbsps honey
- 1 tsp five-spice powder
- 500 g (1 pound) broccolini
- ¼ cup (60 ml) oyster sauce
- 2 tbsps sesame oil
Tie pork with kitchen string at 1 cm intervals. Combine pork, char siu sauce, sherry, honey and five-spice in large bowl; cover, refrigerate 3 hrs or overnight.
Cook pork on heated oiled barbecue (or grill or grill pan) until browned all over.
Place pork in deep disposable baking dish; cook in covered barbecue, using indirect heat, following manufacturer’s instructions, about 1 hr 20 mins. Cover pork; stand 10 mins before slicing thinly.
Meanwhile, boil, steam or microwave broccolini until tender; drain. Combine broccolini with oyster sauce and oil.
Serve pork with broccolini.
TIP You can ask the butcher to tie the pork for you.