I've been wearing sandals nearly everyday and it feels great. London comes alive in summer, and takes on a different persona altogether. The days are longer, people are happier, everyone flocks to the park to sunbathe in their swimming togs. It's the time for more picnics in the park and a higher consumption of ice-cream. I love the smell of BBQ's wafting over from people's garden. A reminder that yes, it's time to go alfresco!

Living in a small flat with no garden, makes me long for one, especially at this time of the year. I dream of being able to have a BBQ, grow plants and have herbs overflowing in pot plants. I tell myself every year, maybe next year I'll move into a place with some green space. Maybe. In the meantime, there are frequent visits to the park for a fix of trees and open spaces.




The absence of a BBQ, doesn't mean that I can't have BBQ'd meats at home. This Chinese meets Mexican dish is a great summer dish that you can cook in your oven. I love the idea of fusion cuisine, especially when it works. I've had Japanese+Peruvian, Mexican+Korean, and French+Vietnamese, which were all great. What are some of the fusion meals you have tried?

This Chinese+Mexican combo works just as well, especially with the addition of the apple and red onion slaw on the side, and a sweet & spicy BBQ sauce tops it off. The pulled pork does take a while to cook but once you've marinated it and put it in the oven, you have 6 hours to get other stuff done. In my case, catching up work and domestics chores, which isn't very exciting. I'm sure you could find more fun things to do. Once you come back to the oven in 6 hours time, you should find succulent pork that will easily come off the bone. You won't be disappointed and it's well worth the wait.



Serves 6-8 people

FOR THE APPLE & RED ONION SLAW

2 granny smith apples finely sliced into matchsticks
1 red onion finely sliced
2 cups of cabbage, finely sliced
1 1/2 cups mayonnaise
1/4 cup natural yoghurt
1 tbsp apple cider vinegar
Juice 1 lemon
2 tbsp extra virgin olive oil
1 tbsp honey
1 garlic minced
1 cup chopped coriander


FOR THE CHAR SIU SAUCE

200ml hoisin sauce
2 tbsp dark soy sauce
2 tbsp crushed yellow bean curd
1 tbsp sesame oil
3 tsp Chinese five spice
1/4 cup honey


FOR THE CHAR SIU PULLED PORK

2 kg pork shoulder on the bone
4 garlic cloves grated
4 tbsp ginger grated
2 tbsp brown sugar
1/3 cup rice vinegar
Juice 1 lemon
Char siu sauce (see above)


FOR THE SWEET & SPICY BBQ SAUCE

1 cup ketchup
1/2 cup tomato paste
1/2 brown sugar
4 tbsp fish sauce
4 tbsp light soy sauce
4 tbsp rice vinegar
4 tsp Sriracha or chilli sauce
4 tsp garlic minced
4 tbsp ginger minced
1/4 tsp Chinese five spice


METHOD

To make the char siu sauce, combine all ingredients in a bowl. Add to the char siu sauce, the garlic, ginger, brown sugar, rice vinegar, lemon juice and mix thoroughly. Add the pork and coat with the sauce. Allow to marinate overnight in the fridge.

Pre-heat the oven to 140ºC/275ºF/Gas Mark 1. Add the pork along with the marinade in a roasting pan and cover completely and tightly with foil. Roast in the oven for 6 hours.

To make the BBQ sauce, combine all the ingredients in a pan and heat through on low heat for 5 mins until the sauce is combined and thickened. Place aside and allow to cool at room temperature until ready to use.

To make the slaw, combine apple, onion, cabbage and coriander in a large mixing bowl. In a separate bowl, whisk the remainder ingredients to create the dressing. Mix the dressing with the slaw when ready to eat.

Serve with tortilla or buns.

NOTES

If you like your BBQ sauce spicier, you can add more chilli sauce to your liking.