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

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, pork belly ‘char siu’. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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

BBQ pork belly char siu is the epitome of Cantonese BBQ. They are always sliced into thin pieces and served with steamed white rice, with vegetable on the side. Malaysian-style Barbecue Pork Belly (Char Siu Pork).

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

The ingredients needed to make Pork Belly ‘Char Siu’:
  1. Take About 1kg Pork Belly
  2. Get <Marinade>
  3. Prepare 1/3 cup Sugar
  4. Make ready 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. Take 1/2 teaspoon Chinese Five Spice

The next day, I wasn't entirely sure the best method to smoke pork belly, so I went. Char siu pork belly. (SBS Food). Traditionally, pork neck is used to make char siu, but for maximum flavour and tenderness, we have used pork belly on the bone. One thing I miss about living in Australia is being able to visit the local Chinatown, whether it be for a traditional Dim Sum breakfast, a browse through the colourful aisles of the Vietnamese grocer, or a visit to the Chinese bakery for their light and fluffy cakes.

Instructions 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.

Char siu is an ancient Cantonese pork-roasting technique featuring long strips of meat marinated in a spicy-sweet sauce. It's a common cold-case item in Asian supermarkets, but this version blows that clamshell-encased piggy right out of the water. Choosing Pork for Char Siu: This is perhaps the most important step. Pork Roast or Belly is often used, and these cuts are marinated overnight in a sweet and savory sauce giving it a distinct red color and a ton of flavor. And for this recipe, I'm taking that idea and making Char Siu Pork Chops.

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