How to Cook Delicious Pork char siew / BBQ pork belly (Simplified version)

Pork char siew / BBQ pork belly (Simplified version). Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. Growing up in the Catskills, the first time I saw this Chinese BBQ pork, or char siu, was at the Holiday Inn of all places. For the Marinade Place the pork on top of the roasting rack and shield.

Sometimes spelled as char siew or char sui, the pork is always perfectly charred, juicy, tender, dripping in a sticky, sweet and savory sauce. Try this mouth watering Pork Belly BBQ with honey glazed. Some pork collar cuts are way too fatty and an I'm just wondering if you would have a recipe for BBQ pork ribs - something like BBQ char siew except prob. You can have Pork char siew / BBQ pork belly (Simplified version) using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Pork char siew / BBQ pork belly (Simplified version)

1. You need 200 gram of Pork belly.
2. You need 1 tbsp of Maltose syrup.
3. It's 1 tbsp of Honey.
4. You need 1 tbsp of Chinese cooking wine.
5. It's 2 tbsp of Soy sauce.
6. Prepare 1 tsp of Salt.
7. Prepare of Garlic (Only for taste, remove after marinade).

Char Siu Pork (Chinese BBQ Pork) is SO easy to make at home in the oven! No trip to Chinatown here in Sydney is complete without taking home a container of Chinese BBQ pork. And I am yet to manage the drive all the way home without sneaking in a little taste test (or two…or three). Sticky Chinese Barbecue Pork Belly (char Siu) Char Siu (or Chinese BBQ pork), is one of the most popular pork dishes in Chinese/Cantonese cuisine Take Pork Belly Ribs to a whole new level with a classic (but simplified) Char Siu recipe by Karina at Cafe Delites.

Pork char siew / BBQ pork belly (Simplified version) step by step

1. Mixed all marination into a bow, and marinate the pork belly in marination for at least 2 hours, or best, overnight..
2. Separate the meat from marination, preheat the oven to 200℃. Place the pork belly on a wire rack and bake for 20 minutes. (I'll suggest to place an aluminum foil under the rack, as it will be very difficult to wash the burned stain.).
3. At the same time, heat up the marination sauce, and add another tbsp of maltose syrup or honey into the sauce for coating. Cook until it is thicken, and it's ready for the char siew..
4. Brush the char siew sauce on the char siew every five minutes. Repeat 4 times..
5. Cooking time is depend on how thick the meat you have select, I personally preferred slightly over burned Char Siew, the burned end is the key to heaven's door..
6. Lastly, slice into bite size pieces, and serve it over rice, noodle, or just eat it on it own. Enjoy. 😉.

I made this with chicken rather than. Try this Chinese-style grilled pork with a sweet-and-sour marinade next time you break out the charcoal grill. A whole butt roast makes a lot, so I portion it up and freeze pieces for later use. A super delicious char siew, as authentic as (or pretty similar to) the char siew served at the local Malaysian eateries. Remove and squeeze out shallot/garlic juice over pork belly in a separate bowl.