Char Siu Pork Shoulder Baked Avocado Boats

Ingredients

• 600 g pork shoulder, trimmed and cut into 1‑inch cubes
• 3 whole ripe avocados
• 90 g shredded cheddar cheese
• 2 tbsp low‑sodium soy sauce
• 1 tbsp fresh lime juice
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1 tbsp olive oil
• to taste salt and pepper

Instructions

1. 1

   Preheat the oven to 190 °C (375 °F). In a bowl combine pork cubes, soy sauce, garlic, ginger, olive oil, salt and pepper; toss to coat and let marinate while you prepare the avocados (about 5 minutes).

2. 2

   Halve the avocados lengthwise and remove the pits; gently scoop out a small amount of flesh to enlarge the cavity, reserving the scooped avocado for later use.

3. 3

   Place the avocado halves on a baking sheet lined with parchment paper, brush the exposed avocado flesh with a little olive oil, and bake for 10 minutes to soften.

4. 4

   Meanwhile, heat a skillet over medium‑high heat, add the marinated pork and sear until browned on all sides, about 5 minutes. Transfer the pork to a bowl.

5. 5

   Remove the avocados from the oven, fill each half with the seared pork, top with the shredded cheddar cheese, and return to the oven for another 12‑15 minutes, until the cheese is melted and bubbly.

6. 6

   While the cheese melts, mash the reserved avocado flesh with lime juice, a pinch of salt, and pepper to make a quick guacamole topping.

7. 7

   Remove the boats from the oven, drizzle each with a spoonful of the lime‑avocado mash, and serve immediately.