Chinese BBQ Pork (cha siu)
Chinese Roast Pork / Chinese Barbecued Pork (recipe from Appetite for China/The Chinese Takeout Cookbook with my notes/comments in blue)
Serves 4 to 6 as part of a multi-course meal
- 1 pound pork belly, unsliced with skin trimmed off
- 2 tablespoons Chinese rice wine or dry sherry
- 2 tablespoons dark soy sauce, or substitute regular soy sauce (I used regular soy sauce since I was out of dark soy sauce. My cha siu was less intense in color)
- 2 tablespoons white granulated sugar (Perhaps brown sugar would work with the regular soy sauce to add color)
- 2 cloves garlic, minced
- ½ tablespoon hoisin sauce
- ½ teaspoon five-spice powder
- 2 tablespoons honey
- In a large bowl, mix together the rice wine, dark soy sauce, sugar, garlic, hoisin sauce, and five-spice powder. Rub the pork belly with the marinade mixture and marinate for 2 to 3 hours in the refrigerator.
- Preheat the oven to 325°F. Rub the excess marinade off the pork belly (but don’t rub it all off!) and place in a roasting pan. Brush the top with the honey. Roast the pork for 40 to 45 minutes, flipping the pork belly over half-way through and brushing honey on the other side. The pork is done when the outsides begin to crisp and blacken, and the center of the pork belly strip feels firm. (I checked on my pork after 40 minutes and while it was cooked, the outsides weren't getting crispy. I brushed on a coat of brown sugar and honey, turned the temp up to ~400ºF for 5 minutes to get the pork to brown a bit better.)
- Remove the pork from oven and let it cool for a 5 to 10 minutes. Transfer to a cutting board and cut into thin slices. Arrange the slices on a plate and serve, either plain as part of a multi-course meal, or with rice or noodles.
|Resting on the cutting board|
|Dinner = Cha siu with Shanghai bok choi over white rice|