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

Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pork belly ‘char siu’. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Pork Belly ‘Char Siu’ is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Pork Belly ‘Char Siu’ is something which I’ve loved my whole life. They’re nice and they look wonderful.

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. Sometimes spelled as char siew or char sui, the pork is always perfectly charred, juicy, tender, dripping in a sticky, sweet and savory sauce.

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

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

Little tweaks to make it as close as I can to my favourite. Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. To make char siu, pork is marinated in a sweet BBQ sauce and then roasted. Remove the rind and use it for crackling or something else.

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.

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. Sous vide pork belly is super simple with Anova. I'm part Chinese and Char Siu is a MUST in our household. Here's a simple recipe for Sous Vide Char Siu Baos. Char siu pork belly. (SBS Food).

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