Pork Belly ‘Char Siu’. 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.
Being a former Hong Kong resident, he introduced me to Char Siu when we first met…and it was love at.
Drain pork belly pieces, discarding marinade, and place in a deep roasting pan.
Season with salt and drizzle with half the honey.
Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, pork belly ‘char siu’. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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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.
To get started with this particular 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 cook that.
Ingredients requirements for Pork Belly ‘Char Siu’:
- Give - About 1kg Pork Belly.
- Give <Marinade>.
- Require 1/3 cup of Sugar.
- Prepare 1/4 cup for Soy Sauce.
- Prepare 1 tablespoon for Miso *dark colour miso recommended.
- Prepare 1-2 cloves - Garlic *grated.
- Provide 1 - small piece Ginger *grated.
- Require 1/2 teaspoon - Chinese Five Spice.
Place the pork in a bowl along with all the marinade ingredients. Char siu (or slightly different spelling, cha siu) is its Cantonese name, but in Mandarin, it is known as cha shao. 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!
Pork Belly ‘Char Siu’ making:
- 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..
- 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..
- Preheat the oven to 180℃. Remove the pork blocks from the marinade and remove excess liquid, but DO NOT discard the marinade..
- 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..
- 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..
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. The dryness is especially significant if you used lean pork. That is why pork with some fat like pork belly and sirloin is the best for Char Siu. "Char siu" literally means "fork roast" - "char" being "fork" (both noun and verb) and "siu" being "roast" - after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire.
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