Pork Belly ‘Char Siu’
Pork Belly ‘Char Siu’

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, pork belly ‘char siu’. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Char Siu, or Chinese BBQ pork, is one of the most popular pork recipes in Cantonese cooking. If you have been to Chinatown, I am sure you have seen glistening and perfectly roasted meats such as Chinese roast pork (siu yuk), chicken and duck hanging in front of the Chinese BBQ restaurants. BBQ pork belly char siu is the epitome of Cantonese BBQ.

Pork Belly ‘Char Siu’ is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Pork Belly ‘Char Siu’ is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook pork belly ‘char siu’ using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Pork Belly ‘Char Siu’:
  1. Make ready About 1kg Pork Belly
  2. Make ready <Marinade>
  3. Make ready 1/3 cup Sugar
  4. Get 1/4 cup Soy Sauce
  5. Get 1 tablespoon Miso *dark colour miso recommended
  6. Take 1-2 cloves Garlic *grated
  7. Make ready 1 small piece Ginger *grated
  8. Prepare 1/2 teaspoon Chinese Five Spice

Season with salt and drizzle with half the honey. This was, surprisingly, my first pork belly attempt but any anxiety was quickly dispelled when tasting the red-hued beauty that emerged after five hours in the smoker. The insides were moist, tender, and juicy—that's almost a given when so much fat is involved—and the outside had a great crust that held the slightly sweet and salty flavor of the char siu sauce. Char siu (or slightly different spelling, cha siu) is its Cantonese name, but in Mandarin, it is known as cha shao.

Steps to make Pork Belly ‘Char Siu’:
  1. Remove the rind and use it for crackling or something else. Cut the block in half along the fibre. It would be easier and quicker to marinate and also cook.
  2. Combine all the ingredients of marinade in a bowl or container, place the pork blocks and massage. Marinate in the fridge overnight or at least 3-4 hours.
  3. Preheat the oven to 180℃. Remove the pork blocks from the marinade and remove excess liquid, but DO NOT discard the marinade.
  4. Place the pork block on the roasting rack (recommended) on a baking tray, and roast for 50 to 60 minutes. Turn them over halfway through.
  5. Meanwhile, place remaining marinade in a saucepan, add 2 tablespoons Sake (Rice Wine) or Shaoxing Wine, bring to the boil, then simmer until the sauce thickens. This can be a yummy sauce.

To make char siu, pork is marinated in a sweet BBQ sauce and then roasted. Char Siu Chicken - the chicken version of Char Siu Pork; Potstickers - steamed dumplings with crispy golden undersides; Spring Rolls - better than Egg Rolls! Fried Rice - Chinese takeout standard (no false promises) Browse all Chinese Recipes and Asian Takeout. Marinate the Char Siu for at least one to two days before barbecued for the best result. The meat will become dry if you roast it at low temperature for an extended cooking time.

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