Char Siu (Chinese Barbeque Pork)
I love roland's pork belly buns or kong bak bao.
Recipe Summary Char Siu (Chinese Barbeque Pork)
My favorite Chinese food ever! Chinese dark soy sauce is actually a key component. Serve with rice or noodles.
Ingredients | Pork Belly Buns2 tablespoons honey2 tablespoons Shaoxing cooking wine1 tablespoon hoisin sauce1 tablespoon pureed kiwi1 tablespoon Chinese dark soy sauce1 tablespoon Thai chile sauce2 cloves garlic, grated2 teaspoons oyster sauce½ teaspoon Chinese five-spice powder1 ½ pounds pork belly, skin removedDirectionsMix honey, cooking wine, hoisin sauce, kiwi, dark soy sauce, chile sauce, garlic, oyster sauce, and five-spice powder together in a large resealable plastic bag. Add pork belly. Seal bag, pressing out as much air as possible.Place bag on a plate and marinate pork belly in the refrigerator, flipping occasionally, for at least 2 days.Preheat oven to 275 degrees F (135 degrees C) with a rack in the upper third of the oven. Set a wire rack on a rimmed baking sheet.Place pork belly on the wire rack, reserving marinade.Bake pork belly in the preheated oven until the internal temperature reaches 160 degrees F (71 degrees C), about 1 hour. Remove pork belly from the oven; baste with reserved marinade.Move oven rack to the top position and preheat the oven's broiler.Broil pork until it is dark and glossy and the edges start to blacken, about 5 minutes. Flip and baste on the second side. Continue broiling until second side darkens and starts to blacken, about 5 minutes more. Slice with a sharp knife.Substitute maltose for the honey if you can find it.Info | Pork Belly Bunsprep:
15 mins
cook:
1 hr 10 mins
additional:
2 days
total:
2 days
Servings:
4
Yield:
4 servings
TAG : Char Siu (Chinese Barbeque Pork)World Cuisine Recipes, Asian, Chinese,
