The story behind the creation of this Chinese dish ‘Char Siu Fan.’ It began with a barbecue at home, where people were invited to bring a dish to contribute. My friend Mona Cheng brought a container of Pork, marinading in an exotic mix of ingredients. We didn’t end up cooking this on the day (there wasn’t much space left after the lunch spread), but popped it in the freezer to await another time. Nicky completed the dish the other night, baking the pork for 20 mins (covered) then 20 (uncovered) and serving it with White Rice, Green Beans and sliced Cucumbers. An object lesson in how the cooking and sharing of food connects us with a type of nourishment which goes beyond nutritional value, to our home and family roots.
