Chinese Barbecued Pork (char Siu)
From elgourmand2 8 years ago
- 1 Hr. to make
- Serves 4-6
I love this stuff. It’s great on its own and used in several Chinese dishes. This is the filling in pork buns. Ya, you really need to use fatty pork. That keeps the meat from drying out and adds flavor. If you can’t get fatty pork, add bacon. Read more I have made hash with this and it works very nice with Udon noodles. Serves 4 to 6 See less
Ingredients
- • 1 pound (500g) whole pork belly, skin removed. shopping list
- • 2 Tbs. Chinese rice wine or dry sherry. shopping list
- • 2 Tbs. dark soy sauce, or substitute regular soy sauce. shopping list
- • 2 Tbs. sugar. Use raw sugar if possible. shopping list
- • 2 cloves garlic, minced. shopping list
- • ½ Tbs. hoisin sauce. shopping list
- • ½ tsp. five-spice powder. shopping list
- • 2 Tbs. honey or molasses. shopping list
How to make it
- 1. In a large bowl, mix together the rice wine, dark soy sauce, sugar, garlic, hoisin sauce, and five-spice powder. Rub the pork belly with the marinade mixture and marinate for 2 to 3 hours in the refrigerator. Longer is better.
- 2. Preheat the oven to 325°F. (165 C.).
- 3. Hold up the pork for a few seconds to allow excess marinade to drip off, then place the pork in a roasting pan.
- 4. Brush the top with the honey.
- 5. Roast the pork for about 45 minutes, flipping over the pork belly half-way through and brushing honey on the other side.
- 6. The pork is done when the outsides begin to crisp and blacken and the center of the pork belly strip feels firm.
- 7. Remove the pork from oven and let it cool for 5 to 10 minutes.
- 8. Transfer to a cutting board and cut into thin slices. Arrange the slices on a plate and serve.
People Who Like This Dish 3
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