Home Roasted Pork Belly

Another word for us in Kuching when we see this dish, is CHAR SIO BAK! Waaaaa….. CHAR SIO arrr…. or if you’re Cantonese, it’s called Char Siew.

This is home cook, so do try it…. if you do like Char Sio… mmmmm…..

Ingredients:

1kg pork belly (Serves 5 person)

2 tbsp chopped garlic

2 pieces reddish cheese

1 tbsp malt sugar

150g caster sugar

1 tablespoon light soy sauce

1 tablespoon oyster sauce

1 teaspoon dark soy sauce

1 teaspoon five spices powder

1 tablespoon ?Shaoxing? wine

3 drops of red food coloring

Method:

Remove the skin of the pork belly (leave some, if you like skin though). I didn’t remove much skin, just so the belly is moist (oily, is another word from dictionary!). Trust me, my first time trying it, I removed all the skin and it was Extremely dry and hard. It’s not tasty at all! I know it doesn’t sound very healthy… but hmmm…. You’ll love this recipe.
Mix the marinade ingredients well until the sugar is completely dissolves, then add in chopped garlic and pork belly, mix well, marinate over night to get better taste. If you?ve one of those vacuum machines to vacuum the meat with the marinated sauce, you can leave it for 3 hours ? it should be done by then. If not, do it the traditional way ~ leaves it overnight.
Arrange the marinated pork belly on the roasting wire rack, roast in a preheated oven at 200°C for 15 minutes. Dish out, dip the pork belly with some marinade sauce. Continue to roast it for another 20 minutes, turn the belly to other side and let it roast for another 10 ? 15 minutes until cooked.
Bring the remaining marinade sauce to boil, cook until thicken, remove from heat and pour over to the roasted pork belly (if you like). If not, pour it into a little bowl.
Slice the pork belly and serve! Enjoy!

Do let me know, if you happen to try this recipe! Tell me if it works for you

I’m satisfied… I hope you are too!

Posted in Chinese, Home Cook