Char Sui Greener Pastures Pork Hock Bun with Pickled Fennel, Soy Mushrooms and Raw Vegetable Slaw

Exec chef Andrew Fung served a savoury pork bao at Indulgence and has shared the recipes for the marinade, sides and the slaw, guaranteed to make any pork dish you make taste great. Each recipe makes enough for four servings.

Kitchen: XIX Nineteen
Paired with: 2012 Petales D’Osoyoos.

Char Sui Marinade

½ c soy sauce
⅓ c honey
⅓ c ketchup
⅓ c brown sugar
¼ c Chinese rice wine
2 T hoisin sauce
1 t Chinese five spice

Stir all ingredients together in a medium pot and cook over med-low heat. Stir until just combined and slightly warm 2-3 minutes. Cool marinade. Using half of the marinade, put pork in a sealable bag with marinade and let it sit for 4 hours or overnight

Soy Marinated Mushrooms

2 c crimini mushrooms sliced
½ c soy sauce
¼ c rice wine vinegar
1 T green onion sliced
1 T ginger minced
1 t chili flakes

Slice mushrooms and set aside in a bowl. Heat up all wet ingredients in a pot and pour over mushrooms Let mushrooms marinate for at least 1 hour.

Pickled Fennel

1 fennel bulb thinly sliced
1 c rice wine vinegar
1 c water
2 T sugar
1 t salt
1 t whole peppercorns

Thinly slice fennel and set aside in a bowl. Heat up all wet ingredients in a pot and pour over fennel. Let fennel pickle overnight

Raw Vegetable Slaw

½ carrot julienne
5 green onions sliced
2 celery stalks julienne
1 T peanuts crushed
1 T sesame seeds toasted.

Mix together and drizzle with a bit of rice wine vinegar and sesame oil.