This recipe is a modification of my mum’s recipe for Char Sui.  The only difference with this one is that I have slow cooked it under low heat to maximise the tenderness of the game meat.

This giant rodent, for all intents and purposes, can be likened to a big guinea pig.  The hair is scraped off like a pig/ guinea pig and the thick skin is part of the whole eating experience.

Take a:

5 to 10lb Cleaned Gibnut Carcass

and cut into 4 pieces.

Marinate the meat with the following ingredients for 6 hours.

1/2 cup honey

2 tbsp oyster sauce

2 tbsp soya sauce

1/2 tsp salt

1 tsp chinese five-spice powder

3 star anise, crushed.

pieces of dried or fresh orange peel.

2 large onions, cut into large chunks.

Sear the meat on a hot cast iron skillet before placing in a covered roasting pan.

Bake in preheated oven at 125C (250F) for 6 hours.

I actually baked it in a cast iron pot for 4 hours and the switched off the oven so that it would continue cooking within the cast iron pot for another 1 and 1/2 hours.

Thirty minutes before meat is ready to be taken out of the oven take:

2 lbs Taro, peeled and sliced into 1/2 inch chunks.

Place in a saucepan with water and boil until tender (about 20 minutes).

Use the gravy from the base of the roasting pan.  If the gravy requires thickening, pour into a small saucepan and boil.  To every cup of gravy, add:

1 tsp cornstarch

Serve sliced gibnut with taro pieces and a side of seasonal vegetables. Pour gravy on top of meat and taro.

This meal serves 8 people or more.