Lacquered in finger-licking glaze, Cantonese pork picked up from your local barbecue shop makes light work of fast flavour-packed meals.
Char siu banh-mi style
Stir 300ml rice wine vinegar, 50gm caster sugar and 100ml water in a small saucepan over medium heat until sugar dissolves, set aside to cool, then add 1 julienned carrot and refrigerate to pickle (20-30 minutes). Split 4 long white rolls horizontally, spread each with chicken liver pate, top with pickled carrot, spring onion batons, and about 70gm thinly sliced char siu. Top with coriander and a squeeze of Sriracha.
Snow-pea and char siu stir-fry with peanuts and chilli
Heat 2 tsp sesame oil in a large wok over high heat, add 1 tbsp julienned ginger, 2 crushed garlic cloves and stir-fry until fragrant (30 seconds). Add 100gm each snow peas and sugar snap peas and 4 thinly sliced Swiss brown mushrooms and stir-fry until tender (1-2 minutes). Add 300gm thinly sliced char siu and stir-fry until warmed through (1 minute). Add 2 tbsp soy sauce, 1 tbsp Shaoxig cooking wine and stir-fry to combine. Serve with steamed Jasmine rice and scattered with chilli flakes and crushed roasted peanuts.
Choy sum and char siu soup
Bring 1.5 litres chicken stock to boil over medium-high heat, add 2 bruised garlic cloves, 1 star anise and 2cm ginger thinly sliced and kernels and 2 corncobs and cook until bright yellow (2-3 minutes). Add 200gm fresh egg noodles and 100gm chopped choy sum and cook until noodles are just tender and choy sum is bright green (1-2 minutes). Divide among 4 bowls and top with sliced char siu (about 350gm in total) and seve hot with spring onion and thinly sliced red chilli.
Char sui omelette
Whisk 3 eggs and a couple of drops of sesame oil in a bowl and season to taste. Heat 1 tsp sesame oil in a medium frying pan over medium heat. Add eggs and cook, stirring initially, until cooked through (1-2 minutes). Remove from heat, spread with 1 ½ tbsp hoisin sauce, top with ¼ cup each Thai basil and coriander, ½ cucumber sliced into ribbons, ¼ cup bean sprouts and 80gm sliced char siu, Gently fold omelette over and serve scattered with sesame seeds, thinly sliced spring onion and extra hoisin.