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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pork belly ‘char siu’. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pork Belly ‘Char Siu’ is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Pork Belly ‘Char Siu’ is something that I’ve loved my entire life.

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 begin with this recipe, we have to first prepare a few ingredients. You can have 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. Prepare About 1kg Pork Belly
  2. Take <Marinade>
  3. Take 1/3 cup Sugar
  4. Take 1/4 cup Soy Sauce
  5. Prepare 1 tablespoon Miso *dark colour miso recommended
  6. Make ready 1-2 cloves Garlic *grated
  7. Take 1 small piece Ginger *grated
  8. Make ready 1/2 teaspoon Chinese Five Spice

To make char siu, pork is marinated in a sweet BBQ sauce and then roasted. 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. Remove the rind and use it for crackling or something else. Char siu pork belly. (SBS Food).

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.

Traditionally, pork neck is used to make char siu, but for maximum flavour and tenderness, we have used pork belly on the bone. Indulgent pork belly marinated in a rich, sticky Chinese glaze - give this classic Chinese recipe for moreish char siu pork a go, over at Tesco Real Food. Sous vide pork belly is super simple with Anova. I'm part Chinese and Char Siu is a MUST in our household. Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province.

So that is going to wrap this up with this exceptional food pork belly ‘char siu’ recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!