Roast Hoisin Pork With Asian Slaw

Our next installment of carbless salad is a very versatile dish that can be easily altered to suit everyone's  taste.

Feel free to use shop bought char siu for an equally delicious cheat version or add some mung bean noodles to the slaw for a more substantial meal.

P.S substitute pork neck with chicken breast or beef rump for a halal version.

recipe from the tummies' kitchen
oven preheated at 200 C (conventional)
serves 3 to 4 as a one dish meal
you'll need;
600 g of pork neck, cut into 2 strips
2 garlic cloves, grated
2 cm piece of ginger, grated
4 tbs of hoisin sauce
2 tbs of light soy
1 tbs of Chinese cooking wine
1 tsp of sesame oil
2 tbs of honey for glazing

for the slaw;
1/2 a Chinese cabbage, finely shredded
2 carrots, peeled, halved crosswise and julienned
100 g of snow peas, topped and tailed and julienned
1 Lebanese cucumber, cut into thin strips
2 celery ribs, cut into thin strips to match the cucumber
2 spring onions, cut into strips to match the cucumber
1 bunch of coriander, roughly chopped
4 tbs of toasted sesame seeds

for the dressing;
4 tbs of light soy
4 tbs of mirin
2 tsp of sesame oil
1/2 tsp of white pepper

Prepare the marinade for pork.

Marinate pork neck for at least an hour.

Prepare the vegetables for the slaw.

Prepare the dressing.

Place marinated pork pieces onto an oven tray and cook in the pre heated oven for ~45 to 60 minutes, basting with the marinade from time to time. Glaze pork strips with honey using a brush during the last 5 minutes of cooking. Rest for 10 minutes before cutting into 2 cm slices.

Mix all slaw ingredients in a large bowl, add dressing and mix well. Serve slaw with pork slices on the side.