Your Kiwi Diamond Recipes

Chinese Rice Risotto with Char Siu Pork by Paul Jobin

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  • ½ cup Hoisin sauce
  • ¼ cup Soy sauce
  • ¼ cup Rice wine or dry sherry
  • 1tsp Sesame oil
  • ¼ cup Dark liquid honey
  • ½Tbsp Sugar
  • 2tsp Red food colouring
  • 500gm Trim Pork
  • 1box Diamond Family Chinese Rice Risotto 350g
  • 3Tbsp Rice Bran Oil
  • 8stems Broccolini, stem sliced
  • 6 Large field mshrooms, sliced


      • In a large mixing bowl, whisk together the hoisin sauce, soy, rice wine, sesame oil, honey, sugar and food colouring
      • Coat the pork pieces and allow to marinate for 2 hours or preferably overnight
      • In a deepsided roasting pan, place a cooling rack inside and pour in enough water to be half way between the bottom of the pan and the rack
      • Place the pieces of pork on the rack and place into a pre-heated 200oC oven and roast for 20 minutes depending on the size of each piece
      • Remove from the pan, rest for 5 minutes on a plate then slice thinly
      • During the cooking of the Char Sui Pork, prepare the Chinese Rice Risotto according to the box instructions
      • In a saute pan, heat the oil then add the broccolini and mushrooms, cook for 1-2 minutes then add the pork and risotto mix.
      • Adjust risotto consistency with a little of the roasted char sui marinade thinned with water and serve
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