Last week I bought a piece of “picnicbog” also known as “skinkstek” which is known as leg of pork in English. I froze portions of it with various marinades and one of the marinades I used was the Lee Kum Kee char sui sauce.

Today I decided to make char sui fan which is just char sui with rice. I took the frozen pork out of the freezer and let it defrost in the fridge. I baked it on a roasting pan with a piece of parchment paper underneath the rack. I baked it at 125°C and then turned it up to 150°C in the last 20 minutes to put some colour on the meat. I saved the marinade to baste the pork a couple of times then I boiled it in a pot to use as a sauce. I used a bit of water to get the last of the char sui sauce out of the ziplock bag I used to marinade and freeze the meat. I also added a couple dashes of soy sauce to the char sui sauce ’cause I found it a bit sweet.

The cabbage and carrots were just stir fried with a bit of garlic and chicken bouillon. Serve it all with rice or noodles. Tonight we opted for rice. But char sui goes with almost anything. It’s great with wonton noodles.