Char siew pork from Gordon's Great Escape Southeast Asia: 100 of My Favourite Southeast Asian Recipes by Gordon Ramsay

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TigClarke on September 15, 2013

    Used my sous vide to cook the pork belly for 18 hours. It was perfectly cooked and very tender but I was slightly disappointed that very little of the fat rendered down, so the finished dish took on that slightly jelly-like texture rather than a crispy/melt in the mouth one. Having said that, the flavours were absolutely delicious and I would definitely make again. Skip the part where you fry the belly skin side down first - The marinade just slides off and creates too much moisture in the pan. A bit longer in a hot oven is all that is needed for a delicious, charred and sticky crust. You won't get a 'crackling' as such on this though.

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