Initially from southeastern China, char siu barbecue is now a best-loved throughout Asia. Char siu actually implies fork burn/roast and explains the procedure of hanging strips of marinated meat on forked skewers and roasting them in an oven or over an open fire.
This is likewise a great alternative to duck in the Peking duck dish or merely covered up in Chinese cabbage leaves. An excellent char siu, when done and executed to excellence, is among the greatest things to enjoy on the planet, really! Give it a try and you'll have superb char siu you can perhaps have, and absolutely far better than the ones you get at Chinatown.
Ingredients:
• 1 lb (450 g) skinless pork belly, cut into 2 long strips
• 2 tablespoons finely chopped garlic
Char Siu Sauce:
• 1 tablespoon soy sauce 1 tablespoon oyster sauce
• 1 teaspoon dark and thick soy sauce
• 1 teaspoon five-spice powder
• 1/4 teaspoon white pepper powder
• 2 pieces Chinese fermented red bean curd 1 tablespoon maltose
• 1 tablespoon Chinese Shaoxing wine
• 3 1/2 oz (100 g) sugar, or 8 1/2 tablespoons
Directions:
1. Get a huge bowl, blend all the Char Siu Sauce components, include the garlic and pork belly and marinade over night in the refrigerator.
2. The next day, heat the stove to 400 degrees F (200 degrees C).
3. Put the pork belly on a wire rack and bake for 15 mins.
4. Get rid of from stove and turn the pork belly over, comb the remaining char siu sauce over and put the pork belly back in the stove for another 15 mins or up until cooked.
5. The char siu will certainly look black in color, it's normal.
6. Cut the char siu right into bite-size and thin parts, serve right away with steamed white rice.
Ingredients:
• 1 lb (450 g) skinless pork belly, cut into 2 long strips
• 2 tablespoons finely chopped garlic
Char Siu Sauce:
• 1 tablespoon soy sauce 1 tablespoon oyster sauce
• 1 teaspoon dark and thick soy sauce
• 1 teaspoon five-spice powder
• 1/4 teaspoon white pepper powder
• 2 pieces Chinese fermented red bean curd 1 tablespoon maltose
• 1 tablespoon Chinese Shaoxing wine
• 3 1/2 oz (100 g) sugar, or 8 1/2 tablespoons
1. Get a huge bowl, blend all the Char Siu Sauce components, include the garlic and pork belly and marinade over night in the refrigerator.
2. The next day, heat the stove to 400 degrees F (200 degrees C).
3. Put the pork belly on a wire rack and bake for 15 mins.
4. Get rid of from stove and turn the pork belly over, comb the remaining char siu sauce over and put the pork belly back in the stove for another 15 mins or up until cooked.
5. The char siu will certainly look black in color, it's normal.
6. Cut the char siu right into bite-size and thin parts, serve right away with steamed white rice.
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