Serves 1.
Ingredients:
Any pork - chop, loin, belly or fillet
1-2 tbsp Lee Kum Kee brand Char Siu sauce (can get from local or Oriental/Asian supermarkets)
1 tbsp Light Soy sauce
1 tbsp honey (optional)
1 tspn Dark Soy sauce (optional)
Chinese Five Spice powder (optional)
2 tspn Minced garlic
Salt
Pepper
1 tspn Natural red food colouring (optional - got from Waitrose)
Olive oil
Mixed dried herbs
Veggies - sliced potatoes, sliced mixed peppers, whole or sliced mushrooms.
Steps:
- Mix char siu, 1-2 tspn olive oil, honey (optional), light soy sauce, dark soy sauce (optional), garlic, pinch of salt and pepper, Chinese five spice (optional), red colouring (optional) into a mixing bowl.
- Add the pork and marinade in the sauce. Keep in fridge for at least an hour or overnight if you can.
- Pour 250ml of water into pot.
- Add the lower 2-tier rack into Foodi Max pot and add the veggies in. I used a separate steamer to put veggies in.
- Add upper rack. Put sheet of tin foil or tray on and put marinaded pork on top. Foil/tray is to prevent the fatty juice dropping onto the veggies.
- PC on HI for 2 mins then QR.
- Take out racks, empty out the fatty juice (you can use the juice to make a sauce if you want at the end) and the excess water inside pot.
- Spray a bit of olive oil on veggies. Add salt, pepper and herbs on them.
- Brush some of the sauce on top of pork. Add a pinch of salt and pepper on top.
- Put racks back into pot and AC at 185C for 8 mins.
- Turn pork and brush sauce on and add pinch of salt and add pepper.
- AC at 185C for another 7-8 mins.
- Take out pork and AC veggies for another 2-5 mins at 200C if you want more crispiness while the pork is resting.
- Glaze pork by brushing some warm honey on it, slice and enjoy!