^ Ooh, please share!
Chinese food is super easy, but the problem is the prep for me, it seems to take me ages to chop things
I'll put the pie recipe up when I'm feeling better and can make it again (being unwell not related to cooking btw
) just to make sure it wasn't a fluke.
I find crushing things works better sometimes with chinese....food...things.... Garlic and ginger are the obvious ones that work well crushed. Slicing carrot for a stir fry on a grater is so much quicker than chopping it, plus it cooks at the same rate as cabbage/pak choi/beansprouts then so it can all go in at once
For the Char Siu Pork:
It's a marinade dish, 8 hours marinade gets great results I find, just turning it over once at the 4 hour mark. I use both fan assisted and regular gas ovens so I have 2 temps for you, unfortunately I have no idea what degrees are or where they come from, I suspect you can eat them but I'm not sure.
To make the marinade:
A chunk of ginger (crushed), 4 cloves of garlic (crushed/chopped), 5 tablespoons of honey, 5 tblespns light soy sauce, 3 dark soy, 3 hoi-sin sauce, 3 tblespn sugar, a teaspoon of 5 spice powder and about half a tumbler of Shaoxing Rice Wine. Chuck everything into a pan and make sure all the stuff is mixed together.
You'll need 2 pork loin cylindrical cut things and a dish that just fits the two of them leaving enough room to put the marinade in to at least half cover them. Pour the marinade over, and turn the pork onto its other side after 4 hours. Baste liberally with marinade just before cooking. To cook, heat oven to gas mark 7 (5 if fan assisted) and cook for 20 minutes. I cook it using a baking dish with a centimetre of water in, wire rack over the top and the pork on that, helps keep it tender. Turn it over and cook the other side for a further 20 minutes, turning temp down to gm 5 (or 3 if fan assisted).
Then if you want to, you can make a glaze (makes it deliciouserer). Stir in a ramekin or something a teaspoon of oil, tablespoon of dark soy and tablespoon of honey until its a single semi-thick, very sticky sauce. Coat pork with this stuff, put pork under the grill for 10 mins at a medium heat, turning as appropriate.
Freezes brilliantly, cut up into small pieces it's great in sweet dim sum dumplings. I've had great success with it, hope you do as well if you decide to try it.