Once in a while, everyone needs a good meal of char siu pork belly. This meal is one of those foods that you eat and get over. But what is char siu?
Char siu is a Chinese BBQ pork dish. It’s served with rice or as a filler for noodle meals or stir-fries.
What is the flavor of char siu? An excellent char siu dish has a depth of taste, with a sweet and salty contrast and a dash of spice that complements the pork and allows it to stand alone with just a mound of steamed rice.
The mix of mild heat to tenderize the flesh and brief, high-temperature blasts to crisp up the skin on the exterior is the key to cooking pork belly.
Then the crispy and char-grilled outside borders of oven grilling will guarantee you soft, succulent, and moist pork flesh on the interior.
Ingredients for the char siu pork belly
- ½ kg of skinless pork belly (cut it into two long strips or as desired)
- 2 tablespoons of finely chopped garlic cloves
Char Siu Sauce
- 2 pieces of Chinese fermented red bean curdÂ
- 1 tablespoon honey
- 1 tablespoon each of Chinese Shaoxing wine, light soy sauce, and oyster sauce.
- 1½ teaspoons each of dark and thick soy sauce and five-spice powder
- ¼ teaspoon white pepper powder and then,
- 8½ tablespoons of sugar
Instructions For The Char Siu Pork Belly
Firstly, combine all of the ingredients for the Char Siu Sauce, then add the garlic and belly in a large mixing bowl and marinate overnight in the refrigerator.
Meanwhile, preheat the oven to 400°F the next day. Place the pork belly on a wire rack or on an aluminum foil-lined baking sheet. 15 minutes of roasting Remove the pork from the oven and flip it over, brushing the leftover Char Siu Sauce on the meat. Continue to roast for 15 minutes more.
Then allow the pork belly to broil in the oven for about 1 minute on each side, or until each side is beautifully browned. However, it shouldn’t be a cause for alarm if the char siu to seems black in color.
Return the remaining Char Siu Sauce to low heat and bring to a simmer. Then remove it from the heat.
Slice the char siu into thin, bite-size pieces and serve with the remaining Char Siu Sauce and steaming white rice.
But if you don’t have rice, you can eat it right away.
Conclusion
Lastly, if you have cooked this meal, you have obviously learned the best recipe. Please take photos of your pork, send them to us and we shall upload them on our blog.Â
Also, if you have loved this recipe, please check out our best grilled pork chops.Â
Char Siu Pork Belly
Print RecipeIngredients
- ½ kg of skinless pork belly (cut it into two long strips or as desired)
- 2 tablespoons of finely chopped garlic cloves
- 2 pieces of Chinese fermented red bean curdÂ
- 1 tablespoon honey
- 1 tablespoon of Chinese Shaoxing wine
- 1 tablespoon of light soy sauce
- 1 tablespoon of oyster sauce
- 1½ teaspoons each of dark and light soy sauce
- 1½ teaspoons of five-spice powder
- ¼ teaspoon white pepper powder
- 8½ tablespoons of sugar
Instructions
Firstly, combine all of the ingredients for the Char Siu Sauce, then add the garlic and belly in a large mixing bowl and marinate overnight in the refrigerator.
Meanwhile, preheat the oven to 400°F the next day. Place the pork belly on a wire rack or on an aluminum foil-lined baking sheet. 15 minutes of roasting Remove the pork from the oven and flip it over, brushing the leftover Char Siu Sauce on the meat. Continue to roast for 15 minutes more.
Then allow the pork belly to broil in the oven for about 1 minute on each side, or until each side is beautifully browned. However, it shouldn’t be a cause for alarm if the char siu to seems black in color.
Return the remaining Char Siu Sauce to low heat and bring to a simmer. Then remove it from the heat.
Slice the char siu into thin, bite-size pieces and serve with the remaining Char Siu Sauce and steaming white rice.
But if you don’t have rice, you can eat it right away.
