Pork Belly ‘Char Siu’

Name: Pork Belly ‘Char Siu’
Yield: 6 servings *Leftover ‘Char Siu’ is always great!
Cuisine: British
Ingredients: About 1kg Pork Belly; <Marinade>; 1/3 cup Sugar; 1/4 cup Soy Sauce; 1 tablespoon Miso *dark colour miso recommended; 1-2 cloves Garlic *grated; 1 small piece Ginger *grated; 1/2 teaspoon Chinese Five Spice

Hiroko Liston @hirokoliston

Melbourne, Australia

When I see a nice block of lean Pork Belly that has no thick layers of fat, I instantly think of this roast. For the marinade, I only use basic ingredients such as Japanese Miso, Sugar and Soy Sauce. However, a half teaspoon of Chinese Five Spice can make a difference. It tastes like the authentic ‘Char Siu’ to me. The marinade is quite sweet. You may wish to reduce the amount of Sugar, but I think this is the right amount.

Hiroko Liston @hirokoliston

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Ingredients

6 servings *Leftover ‘Char Siu’ is always great!

About 1kg Pork Belly
<Marinade>
1/3 cupSugar
1/4 cupSoy Sauce
1 tablespoonMiso *dark colour miso recommended
1-2 clovesGarlic *grated
1small piece Ginger *grated
1/2 teaspoonChinese Five Spice

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Steps

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.