Char Siu Pork
Pork can be absolute heavenly when treated right. What makes this meat so good is the high fat content that shocks your tastebuds into submission. This is a very simple recipe that doesn’t require a lot of your attention. Just marinate the pork overnight and roast it later. And you will have a dish that will not let you forget its taste any time soon.
This particular recipe requires spices and sauces that you get to use occasionally. So, if you are looking to impress someone with your cooking skills, this is the dish I would recommend. Although it doesn’t need too much work but that’s a detail you can always skip when they are praising you for your flair. It does need to be marinated overnight so don’t forget to prep beforehand.
The original recipe calls for Pork shoulder, but I used pork belly instead. The result was something so decadent that I felt I had died and gone to heaven. If you don’t believe me, try it for yourself.
- 500g Pork belly
- 1/3 cup soy sauce
- ¼ cup honey
- ¼ cup Red Wine
- 3 tablespoons Hoisin sauce
- 3 tablespoons ketchup
- 3 tablespoons Brown sugar
- 4-5 cloves minced garlic (you can always put less or more but I love me some garlic)
- ½ teaspoon Chinese five-spice powder
- ¼ teaspoon freshly ground black pepper
- 1/8 teaspoon smoked paprika
- ½ teaspoon pink salt
- Add the soy sauce, honey, Red Wine, Hoisin sauce, Ketchup, Brown sugar, Chinese five-spice powder, black pepper, smoked paprika, and minced garlic to a saucepan.
- Bring your ingredients to boil on high heat and then reduce the heat to medium-high. Cook for a minute or 2 and then remove from heat. Let it cool down.
- Transfer the sauce into a mixing bowl. Place the pork in the bowl and add the sauce to it. Let it marinate in the fridge overnight.
- Preheat your oven to 150° C. Oil your roasting pan or baking sheet with a bit of olive oil.
- Remove the pork from the marinade and let the excess drip off. Sprinkle salt to taste.
- Cover the pan with foil and put it in the oven for about 30 minutes. Brush the pieces with the marinade, turn them over. Put it back in the oven for another 30 minutes. Keep an eye out, if the pork pieces are small, about 2 inches, they may take 15 minutes less. If they are bigger in size, it may take 15 minutes extra.
- Place the leftover marinade in the saucepan and let it simmer for 3-4 minutes. When it has reduced to a thick consistency, it is ready to be brushed on the pork.
And that’s all you need to do to make this gorgeous dish. Drizzle the sauce over the pork for a finger-licking experience.
If you do try the recipe out, then drop a comment here or on our Instagram. Much love to you, foodie!