Char siu (Chinese BBQ pork)

• rindless pork belly↗700g 700g
• fat garlic cloves↗4 4

  finely chopped

• ginger↗thumb-sized piece thumb-sized piece

  peeled and finely chopped

• tomato ketchup↗4 tbsp 4 tbsp
• hoisin sauce4 tbsp 4 tbsp
• golden caster sugar↗4 tbsp 4 tbsp
• dark soy sauce↗2 tbsp 2 tbsp
• rice vinegar↗2 tbsp 2 tbsp
• sunflower oil↗2 tbsp 2 tbsp
• Pickled carrot & mooli↗

  (see 'Goes well with')

• spring onion↗4-5 4-5

  thinly sliced on the diagonal

• wasabi↗6 tbsp 6 tbsp

  mayonnaise (or 6 tbsp mayo mixed with 1 tsp wasabi paste)

Step-by-step instructions

1. 1

   Put the pork in a roasting tin, tip over all the marinade ingredients and massage it in with your fingers (or use a spoon) to coat the pork. Cover and chill overnight.

2. 2

   Heat oven to 160C/140C fan/gas 3. Cover the tin with foil and cook the pork for 31/2 hrs, basting every hour. Increase the oven temperature to 180C/160C/gas 4, remove the foil, baste the pork and continue to cook for 45 mins until it is beginning to caramelise around the edges.

3. 3

   Remove the pork from the tin and set aside to rest for 20 mins. Meanwhile, spoon away any fat from the tin and transfer the sauce to a small pan. Slice the pork – it will fall apart as you cut into it – then return to the tin. Warm the sauce in the pan, then pour over the meat and toss everything together. Spoon into the hot buns with the Pickled carrot & mooli, spring onions and a dollop of wasabi mayonnaise.