Slow-roasted pork belly char siu and crispy turnip cakes with quick pickles and confit shiitake mushrooms
Cooking time: 1 day (marinate) + 3-4 hours (slow roast)
Char siu marinade recipe
3-4 lb pork belly or pork shoulder
package of turnip cake
shiitake mushrooms
1/2 cup cucumber, peeled and sliced (about 1/4 an English hot house)
1 green onion
salt, sugar, hoisin sauce, rice wine vinegar
Marinate pork at least 8 hours, but less than 24 hours
Preheat oven to 300 degrees
While oven preheats, peel and slice cucumber into rounds.
Combine 2 tbsp sugar and 2 tbsp salt and 1/4 cup rice wine vinegar with cucumbers in a bowl. Mix until dissolved, cover, and refridgerate.
Place pork into heavy oven proof pan or roasting rack and into oven
Check pork every hour, making sure to baste pork with its own fat and turn pan sideways for even browning.
During last hour of roasting, add mushrooms directly into pan to slow-cook.
Pork is done when you can insert a fork or knife straight through to the other side with little to no resistance. Let rest for 20 minutes while you…
Add dab of butter/oil into pan and crisp up turnip cakes on medium heat.
Slice green onions thinly for garnish.
Spoon some remaining fat/roasting liquid and combine with 1 tbspn hoisin sauce.
Arrange everything together with alternating rice cake, pickle, pork. Drizzledrop remaining pork marinade/fat sauce over dish and green onions.

Slow-roasted pork belly char siu and crispy turnip cakes with quick pickles and confit shiitake mushrooms

Cooking time: 1 day (marinate) + 3-4 hours (slow roast)

  • Char siu marinade recipe
  • 3-4 lb pork belly or pork shoulder
  • package of turnip cake
  • shiitake mushrooms
  • 1/2 cup cucumber, peeled and sliced (about 1/4 an English hot house)
  • 1 green onion
  • salt, sugar, hoisin sauce, rice wine vinegar
  1. Marinate pork at least 8 hours, but less than 24 hours
  2. Preheat oven to 300 degrees
  3. While oven preheats, peel and slice cucumber into rounds.
  4. Combine 2 tbsp sugar and 2 tbsp salt and 1/4 cup rice wine vinegar with cucumbers in a bowl. Mix until dissolved, cover, and refridgerate.
  5. Place pork into heavy oven proof pan or roasting rack and into oven
  6. Check pork every hour, making sure to baste pork with its own fat and turn pan sideways for even browning.
  7. During last hour of roasting, add mushrooms directly into pan to slow-cook.
  8. Pork is done when you can insert a fork or knife straight through to the other side with little to no resistance. Let rest for 20 minutes while you…
  9. Add dab of butter/oil into pan and crisp up turnip cakes on medium heat.
  10. Slice green onions thinly for garnish.
  11. Spoon some remaining fat/roasting liquid and combine with 1 tbspn hoisin sauce.
  12. Arrange everything together with alternating rice cake, pickle, pork. Drizzledrop remaining pork marinade/fat sauce over dish and green onions.
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