Easy Chinese BBQ Pork (Char Siu)
Tender strips of pork belly in a sweet and savory glaze made with hoisin sauce, soy sauce, sherry wine, honey and Chinese five spice blend
Equipment
- 1 medium pan
- 1 oven rack
- 1 Roasting tray
- 1 Mixing Bowl
Ingredients
- 1.2 kg skinless pork belly
- 2 tbsp hoisin sauce
- 2 tbsp soy sauce see notes
- 2 tbsp dry sherry
- 1.5 tbsp honey
- 2 tsp Chinese 5 spice
Instructions
- In a bowl, mix together 2 tbsp hoisin sauce, 2 tbsp soy sauce, 2 tbsp dry sherry wine, 1.5 tbsp honey and 2 tsp Chinese five spice powder.
- Place pork belly into a large zip lock bag.
- Pour over the marinade, toss to coat, seal and refrigerate for minimum 8 hours.
- Take out of the fridge 30 minutes before cooking. Shake off the excess marinade and reserve the rest.
- Preheat the oven to 190C.
- Fill the roasting tray with water up to 1/2.
- Place the rack over the tray and arrange the pork belly on top.
- Roast in the oven for 40 minutes.
- When ready to serve, heat the reserved marinade in a medium pan. Simmer for a few minutes until it thickens.
- Add the pieces of meat and move around to coat with the sticky glaze. Use a silicon brush to fill in the gaps.
- Serve warm with sauteed greens and/or white rice.
Notes
- If using light soy sauce, you may need to increase the quantities to 3 tbsp. Make sure to taste and adjust to your preference.