Pork Chashu

Serves 4
Time 1 hour 30 minutes (+ marinating time)


1kg pork neck or shoulder


½ cup soy sauce

¼ cup kecap manis

3 tbsp mirin

¼ cup black Chinese vinegar

¼ cup brown sugar

1 tsp white pepper

1 tbsp red food dye

2 spring onions, roughly chopped

4 whole garlic cloves

One large knob ginger, minced 

½ bunch coriander, roughly chopped


½ white salad onion, diced 

2 punnets cherry tomatoes

1 packet baby cucumbers, sliced

1 bunch coriander, leaves sliced 

½ bunch garlic chives, sliced

2 spring onions, sliced


Combine all of the ingredients for a marinade and pour over the pork. If you have the time, allow the pork to marinate for a few hours or ideally overnight. 

Preheat the oven to 180C. Pour the pork into a tray and cover with baking paper and foil. Roast for 1 hour or until tender. Allow it to rest in the tray for a few minutes.

Combine all of the ingredients for the salad in a bowl. Top with slices of pork and spoon over some of the reserved sauce from the tray to serve.