September 07, 2011

Char Siu / Chinese BBQ Pork

Recipe: Char Siu / Chinese BBQ Pork (Non Roast)免烤叉烧
Serves: 2 - 3

This homemade char siu is one of my mum's popular dishes. She will make this dish for us when we return home after leaving for a long time. The ingredients for this homemade char siu are simple but it comes out so tasty.
Ingredients
  • 350g pork belly (without skin)
  • vegetable oil or canola oil, about 3 TBSP
  • water
Seasonings (to adjust gravy thickness)
  • dark soy sauce
  • sugar
Marinade
  • 2 TBSP sugar (white)
  • 3 TBSP soy sauce
  • 1 TBSP dark soy sauce
  • 5 cloves garlic, crushed
Measurements: tsp. = teaspoon | TBSP = tablespoon
Preparation
  • 1. Cut pork belly into about 1-inch wide strips. Combine the marinade in a bowl. Add pork belly and toss to coat evenly. Wrap bowl with cling wrap, marinate pork in refrigerator overnight, about 8 hours. Turning pork several times in between.
  • 2. Heat up oil in a skillet or wok. Pan-fry pork on all sides until golden brown over medium high heat. Set aside the marinade.
  • 3. Transfer crushed garlic from the marinade to skillet, stir-fry with pork until golden brown.
  • 4. Add marinade to the skillet. Then, add enough water to cover the pork 80% or 100%.
  • 5. Cover skillet with lid.
  • 6. Let pork simmer for about 20 to 30 minutes over high heat until gravy thicken and starts to bubble.
  • 7. Open lid. Add more dark soy sauce for darker color if necessary. Add 2 TBSP sugar or more for the gravy to caramelize or thicken until desired consistency. Turn off the heat when done.
  • 8. Cut char siu into slices, arrange on a serving platter, add sauce and serve with rice.




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