Char Sui Pork - come along on Sunday to get the ingredients

Char Sui Pork - Chinese BBQ pork ribs – Red cooked pork

School's out and the holidays are here. Kick back and chill out with this sticky, BBQ, pork recipe from chef and Market Manager Neil Roster. March House Farm, a regular at the Food Market since 1999, rear Gloucester Old Spot pigs at their farm in Leicestershire. The Belcher family have farmed there since 1780 and you'll find Mike Belcher on the stall most Sundays. March House Farm is a model of animal welfare and sustainability. You can read about it here:www.marchhousefarmshop.co.uk/our-story.

The Recipe:

500 grams of Pork ribs / Belly Pork /Spare ribs
Any of the above can be used

2 tbsps. Honey
2 tbsps. Rice wine vinegar
2 tbsps. Roast sesame oil
1 tbsp. Light soya sauce
1 tbsp. Dark soya sauce
2 tbsp. Hoisin sauce
2 tbsps. red bean curd – this will be about 2 lumps from the jar
1 tbsp. juice from red bean curd
1 tbsp. Chinese 5 spice
½ thumb of fresh ginger chopped
2 garlic cloves chopped

For a richer marinade you can add 2 tbsp. Oyster sauce

Mix all the ingredients together and blitz to form a smooth marinade = hand processor is better for this.

Place the desired pork joints into a zip lock bag with the marinade and shake to cover. Refrigerate overnight or until needed – the longer the pork is in the marinade the stronger the flavour.

Preheat your oven 180c or fire up the BBQ

If using the oven place a wire rack over the baking sheet to be used

Shake off any access marinade and place the pork onto the wire rack and into the oven

Roast until cooked through and glazed – should be about 25/30 minutes

For crispier pork – heat a Wok – add sesame oil – place the pork into the wok (be careful due to the oil spitting) toss the pork until crispy & glazed

BBQ – place the pork onto the BBQ rack over red coals/wood – cook through until glazed and sticky - be carful not to burn the meat due to the honey in the marinade