Char Siu Pork Belly

Char Siu Pork Belly - Recipe Finder

Info

Total Time:
Half Day
Skill Level:
Moderate
Cost:
Moderate

Photo by:

Chef Roblé & Co., Season 1, Episode 1

Ingredients

3 pounds pork belly
3 cloves garlic (finely chopped)
2 tablespoons vegetable oil
Kosher salt
Fresh cracked black pepper

Char Siu Marinade/Sauce:

3/4 cup honey
1/3 tablespoons hoisin sauce
1/3 tablespoons soy sauce
1/4 cup Chinese rose wine
1 teaspoon ground white pepper
12 drops red coloring (optional)
4 teaspoons five-spice powder
4 teaspoons sesame oil

Directions

1. Add all ingredients for the Char Siu marinade/sauce in a sauce pan. Heat over low heat until all the ingredients are dissolved and fully incorporated Transfer out and let cool.

2. Marinate the pork belly with the Char Siu marinade/sauce and the chopped garlic in the refrigerator overnight. I recommend using a large Ziplock bag to marinate in. Make sure to remove all of the air you can from the bag before sealing. After that, place the bag into an amply sized container before placing in the fridge to marinate overnight.

3. The next day, pre-heat your oven to 425°F. Remove the pork belly from the bag and reserve the Char Siu sauce. Place your pork belly on a clean work surface and pat dry with a paper towel. Next, skin side up, using a sharp knife, score the pork belly 1/2 an inch apart being careful to only score the fat and not the meat. Rub salt into the scores that you have just cut. Brush off any excess salt. Flip the belly over and season the underside with salt and fresh cracked black pepper. Brush with vegetable oil on both sides.

4. Take the reserved Char Siu marinade/sauce and place into an amply sized sauce pot. Reduce the liquid over medium heat until it thickens to a syrupy consistency. Season with kosher salt to taste. This is now your Char Siu sauce.

5. While your Char Siu sauce is reducing, take your pork and place it on an oiled and amply sized roasting trey skin side up. Roast for about 1/2 an hour until the skin starts to puff up and you can see a crackling start to form. Turn the heat down to 350 and roast for another hour.

6. Take out of the oven and baste with your warm Char Siu sauce. Let the pork rest for 10 minutes and cut across the grain into bite sized pieces. Feel free to base the pork again after it is cut.

7. You can serve with rice or noodles and any vegetables you want. I’d keep it simple and go with some steamed broccoli. You can also serve it social by putting each bite sized piece on a stick like we did on the show.

Notes

You don’t have to roast the pork in the oven. You can also use an outdoor grill with precise temperature control. This will add even more flavor to your finished product.

Do whatever your living space can accommodate. I know that we don’t all have fancy grills!!!