CHAR SIU PUFFS

These moreish little morsels of succulently aromatic Chinese roast pork wrapped in puff pastry will be calling to you from the cooling rack. A word of caution however: hard as it may seem (and trust me, it’s hard!) you should resist the overwhelming temptation to dive straight in, as their moist, rich centres will be like molten lava straight from the oven!

1kg (2lb 4oz) pork shoulder

500ml (2 cups) Chinese Barbecue Sauce (see recipe or use shop-bought)

2 star anise

375g (13oz) ready-rolled puff pastry

1 egg, beaten with 1 tbsp water

Tip

There will be leftover pork, which can stored, covered, in the fridge for 1 week; perfect for fried rice, chow mein or simply sliced and served over plain rice with some soy sauce.

Cut the pork into 2 equal pieces and place on to a large baking tray along with the Chinese Barbecue Sauce and star anise, massaging the sauce into the meat. Cover and leave to marinate for at least 2 hours or overnight in the fridge.

Remove the pork from the fridge at least 1–2 hours before you roast.

Preheat the oven to 200°C (400°F).

Uncover the pork, add 375ml (1½ cups) water and mix into the marinade that will have pooled in the tray. Place on the middle shelf of the oven to roast for 25 minutes, then turn the pork over and baste with the marinade – if it is looking a bit dry you can add more water to loosen it. Return to the oven for a further 20 minutes and repeat, returning to the oven for a final 10 minutes. The pork should be cooked all the way through and have a nice caramelised crust, which adds colour, flavour and texture. Set to one side and allow the meat to rest for 20 minutes, ensuring you reserve some of the marinade at the bottom of the baking tray. Discard the star anise.

Once the pork has rested, cut 250g (9oz) of the pork into 5mm (¼in) cubes. Put into a bowl, adding 3 tablespoons of the reserved marinade, and mix well.

Preheat the oven again to 200°C (400°F). Unroll the pastry, leaving it on the paper it was rolled up in, and use a round cutter (about 8cm/3in in diameter) to cut out pastry circles. Place 1–2 tablespoons of the pork filling into the centre of each circle and carefully pull up the sides, pinching the pastry at the top to seal in the filling. Repeat until all of the pastry has been used.

Place your puffs on to a baking sheet and brush each puff with the egg-and-water wash. Place into the oven and bake for 15 minutes. Can be served hot or cold.