Chinese pork belly “Char siu”
Pork belly marinated in an aromatic spice mixture. Sugar and salt add a special and juicy texture to the meat. Cooked on the grill or in the oven and glazed with honey. The result is a tasty and flavourful meat served here with spicy pak choi. Perfect for restaurants offering guests finger food to gather around.
Ingredients
Number of portions
Pork belly
1.6 kg pork (without rind)
4 heads of pak choi
2 tbsp oil
2 tsp sesame oil
Salt
Marinade
2 tbsp chopped garlic
1 tbsp Santa Maria Ginger, ground
2 tbsp dark soy sauce
3 tbsp honey
2 tbsp Chinese rice wine (shaoxing) or dry sherry
2 tbsp hoisin sauce
{0,5} tsp Santa Maria Black Pepper, ground
{0,5} tsp Santa Maria Cinnamon, ground
{0,5} tsp Santa Maria Star Anise, ground
{0,5} tsp Santa Maria Fennel, ground
1 Santa Maria Clove, ground
Glaze
The rest of the marinade
3 tbsp honey
1 tbsp soy sauce
2 tsp sesame oil
How to prepare
Mix all the ingredients for the marinade in a bowl.
Cut the pork belly along the meat fibres (grain) into strips of approximately 5-6 cm.
Add the meat to the marinade and make sure it is covered. Put in the fridge overnight.
Preheat the oven to 130°C. Put the pork on an oven tray together with the marinade. Cover the tray with aluminium foil and place in the oven for 1½ to 2 hours.
Take out the tray from the oven. Mix all ingredients for the glaze. Put the meat on the grid and brush the pieces with glaze. Raise the heat to 225°C.
Fry the meat until it is dark and glossy and just begins to be charred on the surface.
Take out the meat and let it rest for 20 minutes.
Fry the pak choi pieces in a wok with oil and add sesame oil when done.
Place the kale on the plate and put 5 mm thick slices of the pork on top. Add some of the sauce on top and serve with rice or noodles.
Recipe categories
Food