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.