It has been awhile since I last make some Char Siu. I posted a recipe here before and I used pork loin for it. I bought a piece of pork belly a few weeks ago and it was pretty lean (it has more lean meat than fat) so I decided to use it to make char siu. So which char siu we like better? We like the pork belly one as the meat was sinfully juicy and very tender but most of all we like the charring part. Of course there is a bit of fat there but most of it renders out when I cook it in the oven. So from now on I will be using pork belly for char siu. I gave some to my a friend of mine and she just can’t get enough of it and she wanted me to show her how to make it ;).
2 pound pork belly
4 tbsp hoisin sauce
2 tbsp oyster sauce
2 tbsp of kicap manis/sweet soy sauce
2 tbsp soy sauce
2 tbsp plum sauce
4 tbsp honey
2 tbsp Chinese cooking wine
1 tsp pepper
1. Clean the pork belly, remove the skin and cut into 3 strips. Pan it dry with paper towel.
2. Mix all the ingredients for the marinate, marinate the pork for at least 4 hours or overnight.
3. Pre-heat the oven to 375 degree F. Line a deep baking dish with aluminum foil (for easy cleaning later) and put in the marinated pork with the rest of the marinate.
4. Bake it in the oven for an hour, turn it around between baking. Once the meat is cook and sauce thickens, switch the oven to grill/broil mode.
5. Broil the meat on both sides until nicely charred. It will take about 5-6 minutes.
6. Let the meat rest for 10 minutes before slicing into it. Serve with the thicken sauce (remove excess oil)