Description
Sweet and savory Chinese BBQ pork, incredibly tender and juicy. Easy to make at home for a delicious meal.
Ingredients
Units
Scale
- 2 lbs (907 g) pork belly
- 5 cloves garlic
- 3 tbsp light soy sauce
- 3 tbsp maltose (or honey)
- 2 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 5 tbsp brown sugar
- 1 tbsp red fermented bean curd (liquid only), optional
- 2 tsp sesame oil
- 1 tsp five spice powder
- white pepper
- salt
Instructions
- Combine all the ingredients for the marinade and marinate the pork for 1-2 days.
- Preheat the oven to 375°F (190°C). Make sure pork is at room temperature before baking.
- Remove the garlic pieces from the pork and place the pork on a rack set on a baking sheet lined with aluminum foil to catch the drippings.
- Strain the excess marinade and discard the garlic. Set aside for basting.
- Bake the pork for 20 minutes, flip, baste, and bake for another 20 minutes.
- Take the pork out, set the oven rack to the highest level, and increase the oven temperature to 450°F (232°C).
- Baste the pork and bake for 5 minutes. Baste once more and bake for another 5 minutes, or until charred to your liking.
- Put the marinade to boil and simmer until it thickens slightly to become a sauce. Brush the finished pork with the sauce to give it a shiny glaze.
- Let the pork rest for 5 minutes before slicing; cut away the hardened skin.
- Serve with steamed rice or noodles.
Notes
- For an even richer flavor, marinate the pork for up to 3 days.
- If you don’t have maltose, honey can be used as a direct substitute, but the flavor will be slightly different.
- Store leftover Char Siu in the refrigerator for up to 4 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 8 oz
- Calories: 450
- Sugar: 25
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 2
- Protein: 40
- Cholesterol: 100