This classic cantonese char siu 叉燒 recipe using pork belly will not only melt in your mouth but has delicious burnt ends from layers and layers of chinese bbq marinade. Very easy and can be made in a regular oven at home. Mixing in marinade can be done ahead of time or in as little as a few hours and still have a good depth of flavour. Definitely one of the best roast pork recipes and great use of pork belly.
0:00 Intro
0:15 Prepare char siu marinade
0:31 Mix with pork belly and marinate
0:49 Arrange on rack and roast in oven
1:00 Coat with marinade regularly
1:16 Leave pork to rest then slice
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The full recipe is below
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500g pork belly, skin removed
1 tbs soy sauce
1 tbs oyster sauce
1 tbs honey
1 tbs sweet soy sauce (kecap manis)
2 tbs brown sugar
2 cloves garlic, grated
15g ginger, grated
1 tsp five spice powder
½ tsp white pepper
1 tsp red food colouring
Mix all ingredients except pork belly together until well combined.
Add pork belly and mix well.
Leave to marinate in the refrigerator for 3-4 hours or overnight.
Remove from refrigerator 1 hour before cooking to allow pork to return to room temperature.
Place on rack and roast in oven at 180℃ for 40 mins.
Note: exact time may vary depending on thickness of the pork belly pieces.
Take out from oven every 10 mins to coat both sides with more marinate and turn (total 3 times).
After roasting, leave to rest for around 10 mins before slicing and serving.
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Char Siu Pork Belly Melt In Your Mouth Recipe | 叉燒
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