Pork Chashu

Prep time 30 minutes Cook time 60 minutes

Serves 4 people

Recipe by Adrian Richardson.



  • 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


  1. 1.
    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
  2. 2.
    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
  3. 3.
    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.