Hello, all! Today we’re going to look at a traditional Chinese BBQ dish, and one of my very favorites, the Char Siu Pork Belly on a wood fired stove or BBQ.
While, the original recipe of this char siu pork belly dish is done with the neck or shoulder parts, I’m spicing things up a bit and making them much yummier with the belly.
Sticky Chinese barbecue can be called a summary of just everything Chinese food is about. It is Cantonese BBQ at its best.
Pork belly produces a juicier and fattier Char Siu, increasing the yummy flavor. It has layer after layer of amazing flavor since fatty = tasty.
More than that, it is also very easy to eat as a finger food or along with a bowl of steamed rice coupled with tasty spring onions and very cool cucumbers.
This Char Siu pork and rice is bathed in leftover sauce or noodles with veggies. The result is something that puts you straight in the heaven of flavor!
Authentic Char Siu Pork Belly Recipe
So, to get ready for this delicious recipe, this is what you will need beforehand to finally get an authentic char siu recipe:
- 1 Kg of pork belly rashers.
- 3 tablespoons of Hoisin sauce.
- 3 tablespoons of Chinese Shaoxing wine or chicken stock.
- 1 and half tablespoon of honey.
- 1 and half tablespoon of brown sugar.
- 1 tablespoon of Oyster sauce.
- 2 Garlic (grated).
- 1 teaspoon of Chinese 5 spice.
- 3 tablespoons of soy sauce.
- 1 teaspoon of salt.
- 1 spring onion to garnish.
- 1 cucumber cut into bite-sized sticks.
1) Marinate the pork rashers overnight or at least three (3) hours before cooking. This allows the pork to rest with the seasoning and spices, and take-in all of their flavors.
2) After that, preheat your BBQ on medium heat. This helps the stove gradually take on heat and transfer it to the pork belly. Start turning the pork as soon as it begins to heat up.
3) Keep turning the pork belly rashers as often as you can so that the caramelization of the pork is even; you will get an even charred pork.
4) You’ll soon start to notice your pork belly turning a beautiful golden-brown. That’s the color you want. It is the color of beautifully cook pork with a whole lot of flavor.
5) Serve the Char Siu Pork Belly straight away.
The slightly charred exterior of the pork is matched by an addicting sweet-savory flavor on the inside, giving it just the most beautiful texture and backing it with great flavor. Also, it is 100% better cooked with fire or charcoal BBQ, exactly how the Chinese ancestors used to cook this recipe.
There’s no need to rest the pork or for you to wait, just jump in right away and have your taste buds explore the taste that the Chinese and South-East Asians have been enjoying for generations.
The char siu pork belly it’s bound to be a smash hit at all family gatherings and BBQs. If you really like recipes where pork and outdoor cooking is involved, I recommend to have a look to the Pork Belly Cracking recipe.