Shopping list
700g lean pork belly
2 cloves of garlic
piece of ginger (thumb size)
4 tbspoons tomato ketchup
4 tbspoons hoisin sauce
4 tbspoons golden caster sugar
4 tbspoons dark soy sauce
2 tbspoons rice vinegar
2 tbspoons sunflower oil
Char Siu or roasted pork belly is a popular Chinese dish. The sauce has many flavors and the pork is very tender. On a Bao bun with pickled vegetables it is a perfect Chinese New Year dish. Do mind! The meat has to marinate in the fridge overnight!
How to make Char Siu
Day 1
Stir all ingredients together except ginger & garlic.
Peel and grate the ginger and the garlic.
Stir both grated spices into the marinade.
Place the piece of pork belly into the marinade.
Rub the marinade into the pork, by hand or using a spoon.
Place the cling film covered bowl overnight in the fridge.
Day 2: Preheat the oven to 160°C
Place the pork in the roasting pan, pour the marinade over the pork then cover the pan with aluminum foil
Place the pan in the oven.
Bast the pork on the hour.
Cook the pork for 3.5 hours.
Then 30 m. minus foil on 180°C.
Keep an eye on the evaporation of the sauce while basting, we added some water twice. When the foil is removed the sauce will caramelize.
Let the meat rest 20 mins, slice it and put it back in the warm sauce.
Spoon Char Siu, sauce and pickled veg on a hot Bao bun.
Optional you can add some thinly sliced spring onion as well.
Xin Nian Kuai le!