JOYALE SEAFOOD RESTAURANT. Cooked beautifully and was just divine! I bought pork belly just to make this recipe. Super happy with the flavor!! I’m not going to tell you what to do, except cook it using pork belly. You slice after it’s cooked. Looks amazing! Oven grilling or broiling ensures the crispy and char-grilled outer edges we love so much, and a tender, juicy and moist pork meat on the inside. Being a former Hong Kong resident, he introduced me to Char Siu when we first met…and it was love at first bite (with the pork). The pork turns out so tender with a lovely sticky sauce flavoured with star anise and five spice … Oh NO! I just made this tonight and I decided to slice it first to get a good crisp on all edges… turned out amazing. Made this dish and it was delicious! When broiling should it be on the top rack or middle? Your email address will not be published. When the sauce is boiled until it has evaporated down to a thick, sticky, shiny, state, you add the pork in and toss it. Thanks for your awesome recipes. The plus side is: A) We can eat triple what we normally do; and B) I can share the recipe with you. I have the same quesiton as Matt – When broiling, where do you put the rack, Middle? It takes about 5-10 minutes The more you baste them the saucier they get. Serve over steamed rice and/or vegetables with the extra glaze. Whisk well to combine. I am trying this recipe for the 1st time and have some questions: My addiction to this Sticky Chinese Barbecue Pork Belly is my husbands fault. After cooking the pork for 30 minutes, you take it out, baste it, turn it, & baste the other side. You’ll have a more deeper flavour that way. we used pork belly already sliced, and marinaded for 5 hours. I have a small toaster oven but the temperature is always weird when I try to bake with it. You can get the Chinease 5 spice from Amazon. If you are slow cooking a larger piece of pork you can keep the marinade with it. of oil in a frying pan, and then mix the remaining glaze ingredients in a small bowl. And happy new year to you too! It’s heavenly!!! Your recipe was the best substitute. Second. To check if the pork is ready, slice the end of one fillet half way through, when the pork is cooked it will be white in colour, very slightly pink is okay. thanks for the sauce recipe, I’m still working on getting it just right. Delicious char siu is achievable at home! So good! 6 heap dessert spoons potato starch 5. Normally, our New Years Eve ritual consists of going to a popular Yum Cha restaurant here in Melbourne and ordering serve after serve of Char Siu. … Because…hellooo…extra sauce. A fast soup with an oriental twist that'll win … Rotate with tongs and baste again with the marinade twice again while grilling/broiling. Thank you!! This recipe for Sticky Chinese Pork Belly is super simple to make and all cooked in one dish. Just check every so often and adjust temperature and/or mix a splash of water into the sauce to prevent burning. racks St. Louis-style ribs in half (to create 4 smaller pieces). Hi Karina, I just tried this recipe yesterday. If I broil it at the end will I be able to get that yummy texture? Add salt, cooking wine, oyster sauce and water (or chicken stock) and white pepper. Would you recommend baking then broiling to finish or broiling on the lower rack and testing often, possible coveting with foil to prevent burning the glaze? Broil at 450 for less time? But I have come up with a way to make this safely in your own homes without the need of any fire extinguishers. so might try putting it closer to the top and for less time next time. Updated to include instructions on how to make char siu in the oven so this can be made in the oven or the grill depending on the season. and tasted incredible…melt in your mouth good. Char Siu literally means “fork burn/roast” which is a reference to the traditional preparation, skewered with long forks and barbecued over a fire. Char siu is pork that has been marinated in a sweet and salty sauce, which is then basted with a sticky glaze before being cooked to perfection. Life is too short for bland and boring. Cut 2 3-lb. Just quick question on this one, can I use maple syrup instead of honey? It’s worth the little bit of wait. Hope that helps! Quick question regarding the cooking process. This Sticky Chinese Pork Belly is melt in your mouth, sticky, sweet, crispy, and spicy. Bring to a boil; reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high). Is it better to slice it now before I broil it? Followed the recipe with the exception of the oven broiling. How to cook honey soy pork chops. I am not sure, but I bet Amaxon has the Hoisin sauce too. Instructions 1. I don’t think it’s char siu without five-spice. I personally would use it to baste the meat while it’s under fire. Line a baking pan with baking/parchment paper or aluminium foil. 1/4 tea spoon Chinese 5 spice 9. Hi Tommy-Lee. Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 … Sticky Chinese Barbecue Pork. It is best to cook it all together and cut it into the thin strips at the very end. This recipe is just delicious!!! Thanks ;0). Closest to authentic I've found, even has the actual darker more genuine color than the usual bright red restaurant versions. Hi karina! My, oh, my! Surely this could be used as additional sauce (if cooked) or basting sauxe? Manufactured at:206 Warwick Park RoadMooball NSW 2483, Sign up to get the latest on sales, new releases and more …, Tweed Real Food Honey Garlic Splash Balsamic Vinegar, Tweed Real Food Fire & Spice Grinder Salt. Could you please clarify for me whether or not to slice the pork belly before cooking or cook it in one whole slab? The pork belly slices were place on parchment paper on a grill pan. 2) Since I am using a convection oven, are the broil settings different? Your email address will not be published. Looking forward to it! Required fields are marked *. I hope you like it! And if you’re not a fan of pork, try this with chicken thighs. Next time, I will try spare or baby back ribs, the pork belly from Costco was very fatty and made this too rich to eat very much of it. thanks for the recipe! This looks delish! This site uses Akismet to reduce spam. Pork for around 12 minutes if you’re using a barbecue or 20 minutes Turning approximately every 5 - 7 minutes. This looks so good. If you put too much of the sauce in the oven, it will probably burn and smoke! …, COPYRIGHT © 2020 CAFE DELITES. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl. 1st – marinate the pork for at least 2 hours ===== 600g of pork loin with bones 1.5 tablespoons of light soya sauce 1 tablespoon of Chinese white rice wine 1 tablespoon of oyster sauce 1/2 teaspoon of baking powder A generous dash of white pepper 3 tablespoons of cornflour. This beats out anything you could find in the stores!!!!! Welcome! I made this with pork belly! of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl. You can buy Hoisin sauce and five spice at sprouts farmers market, Super happy with this recipe! then broiled at 170C for 40 mins, which made the pork a bit dry, but the caramelised bits were really really yummy. Yes, flip them over (sorry about the confusion!) 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