Large: Defrost fully, then remove the pork from its vacuum pack, keeping the extra sachet of the marinade to one side, and roast on an oiled rack, in a preheated 250C FF oven for 10-12 minutes, flipping and basting every so often with the extra marinade, till a deep red-brown and cooked through. Rest for ten minutes before slicing and serving with mixed stir-fried greens and fried rice, or in a Chinese omelette, noodle soup or with Chinese pancakes. This product contains raw pork and must be fully cooked before consumption.

Char siu marinade often contains a lot of scary colours, flavour enhancers and thickeners. But, man, does it taste good! We've taken it back to basics and make our char siu marinade from scratch, blending red bean curd and miso to give the sauce for these pork fillets a savoury depth of flavour and a natural red colouring and adding honey, rice vinegar and dry sherry to give it sweet and sour notes.

Pork neck, marinade (honey, red bean curd (water, soy bean, wine, salt, red yeast rice, spice), miso paste (water, soybeans, rice malt, salt, alcohol 2%, riboflavin (101)), gluten free soy sauce (water, soybeans, rice, salt), rice wine vinegar, garlic, dry sherry (sulphites, clarifying agent (milk 0.01%)), spices)

Contains:

Sulphites, milk, soy

May contain traces of:

Tree nuts, gluten, wheat, crustaceans, eggs, fish, lupin, molluscs, peanuts, sesame

This is such a versatile building ingredient - slice and serve with the family fried rice and mixed stir fry greens or use as the centrepiece for DIY Chinese pancakes, with soft herbs, julienned raw vegetables and hoisin sauce. You could also toss it through mixed stir fry greens or use it to fill a Chinese-style omelette.