Do you mash them up or mince them into tiny pieces and then mix them in? Pre heat oven to 170℃ , Remove the pork from the marinade and drain well, discard marinade. Thank you so much for sharing. I have read through all of the comments and in one reply it stayed to cook it whole or it would dry out, but in another reply it said to slice it first. Do I include the marinated sauce when placing the pork belly for roasting in oven or just the pork belly? Happy New Year! Followed the recipe with the exception of the oven broiling. https://www.greatbritishchefs.com/recipes/char-siu-pork-recipe Grill in whole pieces. Set aside. If you are in Malaysia, just use the regular dark soy sauce. They are always sliced into thin pieces and served with steamed white rice, with vegetable on the side. You can get the Chinease 5 spice from Amazon. Preheat oven to 275°F. Combine the char siu sauce, garlic, soy sauce and oyster sauce in a large non-metallic bowl and mix well. And happy new year to you too! I used the main burners on a low heat and used the rotisserie burner to try to simulate the broil. Char siu is pork that has been marinated in a sweet and salty sauce, which is then basted with a sticky glaze before being cooked to perfection. Hoisin sauce is fine. It is featured not only by the yummy taste but also the light red color.In Chinese Char Siu is 叉烧 meaning roasted pork on certain of fork. Enjoy!! Breaking out into a sweat with a furrowed brow, throwing ingredients into a bowl and taste testing along the way to try and match the traditional and authentic restaurant quality Char Siu sauce, I finally did it. The char siu pork belly it’s bound to be a smash hit at all family gatherings and BBQs. With simple ingredients you may have in your kitchen cupboards, this Char Siu recipe is a breeze! It’s such a delicious recipe it’s worth persevering so overall I’d say try a hotter oven and shorter cooking time. So delicious and easy! https://thetakeout.com/recipe-char-siu-chinese-barbecue-pork-1829157660 If you really like recipes where pork and outdoor cooking is involved, I recommend to have a look to the Pork Belly Cracking recipe. Then grill over direct fire (using an outdoor BBQ grill or over the stove top). Life is too short for bland and boring. Why do you discard the marinade? The best Char Siu recipe with perfect Cantonese BBQ char siu pork and sweet char siu sauce . Tried my hand at pork for the first time…and was it gorrrrrrgeous! Mix thoroughly, cover the pork with marinade and rub it in. I believe the results were very similar to the oven broiling technique as they looked just like your pictures. Welcome! R. Absolutely loved the sauce! so might try putting it closer to the top and for less time next time. and placed in a covered oven or over a fire to grill. Glaze the pork again and … But I have come up with a way to make this safely in your own homes without the need of any fire extinguishers. Booked out so early, (or I may have left it last minute), I now have to bring Char Siu into my house. It taste just like in the restaurants, thank you…my family loves it, especially with fried rice. After cooking the pork for 30 minutes, you take it out, baste it, turn it, & baste the other side. Before you marinate the pork belly, you will need to make the Char Siu Sauce. Slice into thin pieces before serving. Now to try it with other sauces, maybe a buffalo one. If not, are you using a smallish or largish cup?! Thanks so much. Char siu (or slightly different spelling, cha siu) is its Cantonese name, but in Mandarin, it is known as cha shao. only comment about the taste would be i would put slightly less soy sauce next time but that’s solely personal preference (could be the new soy sauce brand we tried too). Yes, you can use pork tenderloin for char siu. March 1, 2019 May 23, 2019 WFS. You slice after it’s cooked. And so worth the wait hanging off of the oven door, smelling the sweet, sticky smells drifting through the kitchen. add the belly strips and marinate (for up to 24 hrs). Using pork belly to make char siu pork produces a juicier and fatty char siu, whereas using pork shoulder gives you a leaner char siu. Grill Finish ; Step 0. Put the bag in the fridge, and let the pork marinade for 4 to 24 hours (optional, but recommended). This version has all the caramel, five-spice and soy sauce flavours of traditional char sui but it's served in an open steamed bun. However, you can’t eat it without cooking it since it’s touched raw meat. If you are slow cooking a larger piece of pork you can keep the marinade with it. The key is to char all sides of the pork belly with a nice char. Hi Bee, I noticed you have 2 slightly different recipes for Char Siu in your blog. Char siu is very easy to make yourself, and even … Don’t slice. All Rights Reserved | Privacy Policy. Pork Chinese Cuisine, Pork Recipes. Put the pork in a roasting tin, tip over all the marinade ingredients and massage it in with your … If you put too much of the sauce in the oven, it will probably burn and smoke! Remove the skin before marinating the pork. Do you then put it back in the oven? Serve this recipe with plain rice or chicken rice. or this site may be reproduced without prior written permission. You may heat up the remaining Char Siu Sauce and bring to a simmer. My oven does not have broiler capabilities, so should I bake it at a higher temperature or will that really effect the flavor? Hi karina! is there anything i can use in place of hoisin sauce and the Chinese 5 spice of can you buy these items at the local grocery store? Over the years, the flavor of the char siu … It is unbelievably easy to make this at home from scratch and you’ll be shocked and pleased as to how easy that is. Thanks! we used pork belly already sliced, and marinaded for 5 hours. It was a definite Hallelujah and Amen moment. Cover pork, put in the fridge while working on the broth. Oven grilling or broiling ensures the crispy and char-grilled outer edges we love so much, and a tender, juicy and moist pork meat on the inside. BBQ pork belly char siu is the epitome of Cantonese BBQ. Yes. In traditional Cantonese restaurants, the pork … Whisk well to combine. Grill or broil for 30 minutes at 350*. Char Siu, or Chinese BBQ pork, is one of the most popular pork recipes in Cantonese cooking. Step 1. Cooked beautifully and was just divine! There are two parts of the recipe. You May Also Like. Yes, some sauce on the pork belly before roasting will make it sticky and nice. Bring to a boil; reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high). Serve on a steamed bao with sliced green onions, Chinese mustard and Hoisin sauce. Step 4. Definitely goes into my fav recipe notes. https://tasty.co/recipe/malaysian-style-barbecue-pork-belly-char-siu-pork 3. Increase heat to 250 degrees Celsius and let the pork cook for 15 minutes. Enjoy! I am so sorry hun! Oh NO! You can use lean pork belly (or spare) ribs for a succulent, unforgettable experience; pork shoulder or any pork fillet you like. If you can’t find pork belly, you may choose fatty pork shoulder or pork butt. I would be afraid of burning if it’s on the top! I had enough leftover to go with my tonkotsu ramen the next day . 1. Thank you for starting me off in the right direction !!!!! Truly for the MEAT lovers. You can buy Hoisin sauce and five spice at sprouts farmers market, Super happy with this recipe! The five-spice powder is crucial to the Char Siu flavor though. Thanks for sharing! Would it be and taste similar? Is it better to slice it now before I broil it? Ok, baste it two or three times during those 30 minutes (removing from the oven to do so of course), then rotate, baste again and put back into the oven until they crisp up on that side. Place belly strips on a rack in a baking dish and bake for 40 mins turning and basting frequently (belly strips may be barbequed or grilled). Could you please clarify for me whether or not to slice the pork belly before cooking or cook it in one whole slab? The cut of pork you will make the char siu with will be a personal preference. Set sous vide machine to 74C/165F. For the dark and thick soy sauce, you can use either kecap (kicap) manis, or regular dark or black soy sauce.