Pork char siew / BBQ pork belly (Simplified version)
Pork char siew / BBQ pork belly (Simplified version)

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, pork char siew / bbq pork belly (simplified version). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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.

Pork char siew / BBQ pork belly (Simplified version) is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Pork char siew / BBQ pork belly (Simplified version) is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook pork char siew / bbq pork belly (simplified version) using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Pork char siew / BBQ pork belly (Simplified version):
  1. Get Pork belly
  2. Take Maltose syrup
  3. Get Honey
  4. Make ready Chinese cooking wine
  5. Take Soy sauce
  6. Take Salt
  7. Get Garlic (Only for taste, remove after marinade)

This Chinese pork belly is meltingly tender with a sweet-spicy-sticky coating. Recipe for Chinese Bbq Pork/Char Siu 叉燒. Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. Growing up in the Catskills, the first time I saw this Chinese BBQ pork, or char siu, was at the Holiday Inn of all places.

Instructions to make Pork char siew / BBQ pork belly (Simplified version):
  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. πŸ˜‰

My father, the hotel restaurant's head chef at the time, used a closely guarded recipe of Chinese sauces, lots of. The cut of pork you will make the char siu with will be a personal preference. I prefer a more fatty and juicy char siu so I went with a pork shoulder (you If you love a juicy, sweet & sticky char siu (Chinese BBQ Pork), try this easy recipe! Malaysian-style Barbecue Pork Belly (Char Siu Pork). Char Siu is a fragrant and delicious Chinese BBQ pork usually made using pork shoulder or pork belly.

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