Chinese bbq pork

Name: Chinese bbq pork
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 3
Cuisine: en
Ingredients: 1/2 kg pork belly (not too fatty, skinned); 2 tbs hoisin sauce; 2 tbs thick caramel soy sauce; 1 tsp ground white pepper; 1 tsp food grade rose water (it's suppose to be rose wine but I didn't have that); 1 tsp liquid smoke (this can be replaced with Worcestershire sauce & is optional, it's just to give it a smoky flavor); 1/2 - 1 tsp ground Dong Quai / Chinese Angelica herb (also optional)*; *(you can also substitute the Dong Quai with 5 spice powder altho it will result in a different flavor)

Main Dish

3 servings

3 hours

30 min

Very Easy

(3.8/5 - 8 votes)
20

Add to favorite Send this recipe to a friend Ask a question to the author Print this page

Ingredients

Number of serving: 3

1/2 kg pork belly (not too fatty, skinned)
2 tbs hoisin sauce
2 tbs thick caramel soy sauce
1 tsp ground white pepper
1 tsp food grade rose water (it's suppose to be rose wine but I didn't have that)
1 tsp liquid smoke (this can be replaced with Worcestershire sauce & is optional, it's just to give it a smoky flavor)
1/2 - 1 tsp ground Dong Quai / Chinese Angelica herb (also optional)*
*(you can also substitute the Dong Quai with 5 spice powder altho it will result in a different flavor)

Preparation

Divide belly into 2 - 3 strips. (The thicker the strips the longer it takes to cook).
Put everything into a baggy, coat the meat well and leave to marinade overnight in the fridge.
When ready, preheat oven to 200˚C.
Remove strips of meat from the baggy, saving the marinade for basting. Place meat on parchment-lined baking tray. Roast for 15 mins. Turn meat over, baste with marinade and roast for another 10 - 15 mins. Remove from oven.
Heat a non stick pan or grill pan, brush the meat with the leftover marinade. Char meat a little or as much as you like, baste and char other side. Remove from pan and leave to rest for 10 mins before slicing.

Report a mistake in the recipe text