The King’s School Canterbury’s Char Sui Pork  with Nasi Goreng rice, wok fried Bok Choy and beansprouts 

Ingredients:

For the Char Sui pork (marinade):

1kg pork belly

20g garlic powder

20g light brown sugar

¼ cup honey

4 tbsp Hoi Sin sauce

4 tbsp kecap manis (Indonesian sweet soy sauce)

3 tbsp rice wine vinegar

2 tsp Chinese 5 spice

3 cloves garlic, minced

For the Nasi Goreng fried rice:

1.2kg cooked long grain white rice

2 tbsp garlic puree

2 tbsp ginger puree

80g white onion, chopped

2 tbsp vegetable oil

1 tsp fresh red chilli, chopped 

5 tbsp kecap manis (Indonesian sweet soy sauce)

2 whole eggs, beaten

300g fine green beans, chopped 

1 spring onion, chopped

For the wok fried bok choy with beansprouts:

3 tbsp vegetable oil

4 garlic cloves, sliced 

6 pcs Bok Choy, cut in half lengthways

400g beansprouts

8 spring onions, roughly chopped

2 white onions, sliced

2 tbsp sesame oil

5 tbsp light soy sauce

Method:

For the pork:

1. Mix all the above marinade ingredients and massage into the pork belly. Refrigerate and allow to marinade for 8-12 hours for best results.
2. Once fully marinated, roast the pork belly at 160ºC for approx 90 minutes or until the core temperature reaches 75ºC.
3. Allow to rest for 20-30 minutes then carve into thin slices.
4. Garnish with chopped spring onions and chopped red chillies.

For the fried rice:

1. Heat the vegetable oil and sauté the onion, garlic, ginger and red chilli for approx 2 minutes. 
2. In a separate non-stick small frying pan make an omelette with the two beaten eggs then allow to cool. Once cooled, chop finely.
3. Add the chopped, blanched fine green beans and the cold rice to the onion mix and stir fry for approx 4 minutes or until hot.
4. Add the Kecap Manis and mix into the rice, then add the chopped egg omelette and mix well.
5. Garnish with the chopped spring onion.

For the Bok Choy and beansprouts

1. Heat the vegetable oil with the sesame oil and sauté the garlic and sliced white onions for approx 2 minutes or until the onions start to soften.
2. Add the Bok Choy and beansprouts and stir fry for 4 minutes or until the Bok Choy starts to soften.
3. Add the light soy sauce and chopped spring onion and stir in well.
4. Cook for a further 2 minutes and serve.