Iberico Char Siu Recipe
Szchuan celery salad, black beans, chill vin
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Ingredients
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Iberico Char Siu
Szechuan Celery Salad
Black Beans
Chili Vinaigrette
Method
Iberico Char Siu
- 1
Prepare the Marinade
In a bowl, mix together honey, soy sauce, hoisin sauce, five-spice powder, minced garlic, grated ginger, rice vinegar, and sesame oil until well combined.
- 2
Marinate the Pork
Place the Iberico pork belly in a resealable plastic bag or a dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
- 3
Cook the Pork
Preheat the oven to 180°C (350°F). Remove the pork from the marinade, reserving the marinade. Place the pork belly on a baking tray and roast in the preheated oven for about 60-70 minutes, basting with the reserved marinade every 15 minutes, until the pork is caramelized and cooked through.
Szechuan Celery Salad
- 4
Prepare the Celery
In a large bowl, combine the sliced celery, Szechuan peppercorns, minced garlic, chili oil, rice vinegar, and salt. Toss well to combine.
- 5
Let it Rest
Allow the salad to sit for 10-15 minutes for the flavors to meld before serving.
Black Beans
- 6
- 7
Add the Black Beans
Stir in the drained black beans, cumin powder, and lime juice. Cook for about 5-7 minutes until heated through. Season with salt to taste.
Chili Vinaigrette
- 8
Mix the Vinaigrette
In a small bowl, whisk together olive oil, rice vinegar, honey, chili flakes, and salt until well combined.