This dish a has a truly Oriental flavour, because although I have called it ‘Chinese’ it is made using a ready-made Japanese teriyaki sauce. This would be great served with some plain steamed rice and maybe the Oriental Mixed Vegetable Parcels here.
Serves 4
700 g (1½ lb) piece of belly pork once the skin and bones have been removed
2.5 cm (1 in) fresh root ginger, peeled
75 ml (3 fl oz) bottled teriyaki marinade
1 tablespoon dark soy sauce
4 tablespoons clear honey
2 tablespoons chilli sauce
2 teaspoons sesame oil
1 garlic clove, crushed
Cut the belly pork into 4 pieces. Make shallow, diagonal cuts, no more than 3 mm (⅛ in) deep, across both sides of the meat.
Finely grate the ginger on to a plate and squeeze out the juice into a shallow non-metallic dish.
Stir in the rest of the marinade ingredients and then add the pork.
Turn it over a few times so that it is well coated in the marinade, cover and leave at room temperature for 2 hours or for up to 24 hours in the fridge, turning it every now and then.
Barbecue the pork over medium-hot coals for 6–8 minutes on each side, basting all the time with the leftover marinade, until it has taken on a rich, glossy brown colour on the outside but is still moist and juicy in the centre.