Steps to Make Roast Pork Chinese Style Takeaway

Char Siu (Chinese Barbeque Pork)

Take it out of the oven and let it rest of a bit.

Recipe Summary Char Siu (Chinese Barbeque Pork)

My favorite Chinese food ever! Chinese dark soy sauce is actually a key component. Serve with rice or noodles.

Ingredients | Roast Pork Chinese Style Takeaway

2 tablespoons honey

2 tablespoons Shaoxing cooking wine

1 tablespoon hoisin sauce

1 tablespoon pureed kiwi

1 tablespoon Chinese dark soy sauce

1 tablespoon Thai chile sauce

2 cloves garlic, grated

2 teaspoons oyster sauce

½ teaspoon Chinese five-spice powder

1 ½ pounds pork belly, skin removed

Directions

Mix honey, cooking wine, hoisin sauce, kiwi, dark soy sauce, chile sauce, garlic, oyster sauce, and five-spice powder together in a large resealable plastic bag. Add pork belly. Seal bag, pressing out as much air as possible.

Place bag on a plate and marinate pork belly in the refrigerator, flipping occasionally, for at least 2 days.

Preheat oven to 275 degrees F (135 degrees C) with a rack in the upper third of the oven. Set a wire rack on a rimmed baking sheet.

Place pork belly on the wire rack, reserving marinade.

Bake pork belly in the preheated oven until the internal temperature reaches 160 degrees F (71 degrees C), about 1 hour. Remove pork belly from the oven; baste with reserved marinade.

Move oven rack to the top position and preheat the oven's broiler.

Broil pork until it is dark and glossy and the edges start to blacken, about 5 minutes. Flip and baste on the second side. Continue broiling until second side darkens and starts to blacken, about 5 minutes more. Slice with a sharp knife.

Substitute maltose for the honey if you can find it.

Info | Roast Pork Chinese Style Takeaway

prep: 15 mins cook: 1 hr 10 mins additional: 2 days total: 2 days Servings: 4 Yield: 4 servings

TAG : Char Siu (Chinese Barbeque Pork)

World Cuisine, Asian, Chinese,

Images of Roast Pork Chinese Style Takeaway

Roast Pork Chinese Style Takeaway : Marinate rindless pork belly in a sticky hoisin barbecue sauce, then roast until tender tastier than a take away and great for nibbling and sharing.