Autumn Recipes: Delicious Char Siu Pork with Black Rice and Seasonal Vegetables

Nothing says autumn comfort like a plate of richly flavoured char siu pork, nutty black rice and crisp seasonal vegetables.

In this exclusive recipe for Ravish Mag, Paul Watters – Executive Chef and Ravish Mag columnist – shows readers how to recreate one of his go-to midweek dishes at home.

Packed with aromatic spices, a hint of sweetness from hoisin, and a striking finish from black rice and vibrant greens, it’s a simple yet impressive way to bring restaurant-style cooking to your kitchen this season.

Ingredients

• For the char siu pork
  • 300 g lean minced pork
  • 1 tsp red food colouring
  • 1 tsp dried ginger
  • 1 tsp Chinese five spice
  • 1 tbsp hoisin sauce
  • 1 tsp light soy sauce
  • 1 tsp dried garlic powder
• For the sides
  • 1½ cups black rice (or white rice if preferred)
  • 3 cups water
  • 100 g tenderstem broccoli, trimmed
  • 4 carrots, peeled and cut into thin strips
  • Sesame oil, to drizzle
• Equipment
  • 1 bread tin (loaf tin)
  • Small and large saucepans

Method

1. Prepare the pork mixture
   In a large bowl, combine the minced pork with the red food colouring, dried ginger, Chinese five spice, hoisin sauce, light soy sauce and garlic powder. Mix thoroughly until the seasoning is evenly distributed.
2. Preheat the oven
   Heat the oven to 180 °C (fan 160 °C/gas 4). Lightly grease the inside of the bread tin with butter.
3. Shape and bake the pork
   Spoon the pork mixture into the prepared bread tin, pressing down firmly to create an even layer. Place a heavy, oven-safe pan or weight on top of the tin to help it keep its shape. Bake for 20 minutes.
4. Cook the rice
   While the pork is in the oven, bring 3 cups of water to the boil in a large saucepan. Add the black rice, reduce the heat, cover and simmer for about 20 minutes until tender. Drain any excess water once cooked.
5. Prepare the vegetables
   In the last five minutes of cooking time, remove the weight from the bread tin so the pork can brown slightly. Meanwhile, bring a small saucepan of water to the boil, cook the broccoli and carrots for a few minutes until tender-crisp, then drain.
6. Assemble and serve
   Turn the cooked pork out onto a chopping board and slice into thick portions. Spoon the rice onto the centre of each plate, top with slices of char siu pork and arrange the vegetables on top. Finish with a drizzle of sesame oil and serve immediately.

About Paul Watters

“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”

“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”

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