Pork Belly ‘Char Siu’. 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. Malaysian-style Barbecue Pork Belly (Char Siu Pork).
To make char siu, pork is marinated in a sweet BBQ sauce and then roasted. One thing I miss about living in Australia is being able to visit the local Chinatown, whether it be for a traditional Dim Sum breakfast, a browse through the colourful aisles of the Vietnamese grocer, or a visit to the Chinese bakery for their light and fluffy cakes. Sous vide pork belly is super simple with Anova. You can have Pork Belly ‘Char Siu’ using 8 ingredients and 5 steps. Here is how you cook that.
Ingredients of Pork Belly ‘Char Siu’
- You need of About 1kg Pork Belly.
- Prepare of <Marinade>.
- It’s 1/3 cup of Sugar.
- Prepare 1/4 cup of Soy Sauce.
- Prepare 1 tablespoon of Miso *dark colour miso recommended.
- It’s 1-2 cloves of Garlic *grated.
- Prepare 1 of small piece Ginger *grated.
- It’s 1/2 teaspoon of Chinese Five Spice.
I'm part Chinese and Char Siu is a MUST in our household. Here's a simple recipe for Sous Vide Char Siu Baos. That's char siu pork, but it ain't good char siu pork. That is to real Chinese BBQ what the McRib is to real barbecue.
Pork Belly ‘Char Siu’ step by step
- Remove the rind and use it for crackling or something else. Cut the block in half along the fibre. It would be easier and quicker to marinate and also cook..
- Combine all the ingredients of marinade in a bowl or container, place the pork blocks and massage. Marinate in the fridge overnight or at least 3-4 hours..
- Preheat the oven to 180℃. Remove the pork blocks from the marinade and remove excess liquid, but DO NOT discard the marinade..
- Place the pork block on the roasting rack (recommended) on a baking tray, and roast for 50 to 60 minutes. Turn them over halfway through..
- Meanwhile, place remaining marinade in a saucepan, add 2 tablespoons Sake (Rice Wine) or Shaoxing Wine, bring to the boil, then simmer until the sauce thickens. This can be a yummy sauce..
Char siu is sweet, smoky silky and You will need a piece of fatty pork, like shoulder or "country ribs" or belly. If you're hunting pigs, look for the same cuts. You can also use bear here, if. Char siu pork belly. (SBS Food). Learn how to easily make the best Chinese-style pork or chicken char siu that is perfectly tender, sticky, and sweet in the oven or roasting on the pan.