Pork char siew / BBQ pork belly (Simplified version)
Char sure is definitely one of the most popular pork dishes in Cantonese cuisine, this is a simplified version of char siew recipes, but by doing it the right way, the end result will amaze you.
Pork char siew / BBQ pork belly (Simplified version)
Char sure is definitely one of the most popular pork dishes in Cantonese cuisine, this is a simplified version of char siew recipes, but by doing it the right way, the end result will amaze you.
Open in Cookpad AppSteps
- 1
Mixed all marination into a bow, and marinate the pork belly in marination for at least 2 hours, or best, overnight.
- 2
Separate the meat from marination, preheat the oven to 200℃. Place the pork belly on a wire rack and bake for 20 minutes. (I'll suggest to place an aluminum foil under the rack, as it will be very difficult to wash the burned stain.)
- 3
At the same time, heat up the marination sauce, and add another tbsp of maltose syrup or honey into the sauce for coating. Cook until it is thicken, and it's ready for the char siew.
- 4
Brush the char siew sauce on the char siew every five minutes. Repeat 4 times.
- 5
Cooking time is depend on how thick the meat you have select, I personally preferred slightly over burned Char Siew, the burned end is the key to heaven's door.
- 6
Lastly, slice into bite size pieces, and serve it over rice, noodle, or just eat it on it own. Enjoy. 😉
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