China Town Char Siu
Chinatown "Red" Char Siu
1kg skinless pork belly, cut into strips
6g Sesame Oil
½ tsp five spice powder
20g brown sugar
30g Shaoxing wine
Glaze 3 - 5 tablespoons of golden syrup or honey
- Using a small sharp knife stab the meat all over to allow easy penetration to the meat.
- Blitz garlic and ginger in a small blender or use a pestle and mortar.
- Mix ginger and garlic with everything else for the marinade. Whisk to mix well.
- Pour marinade over the meat and leave overnight for best results or at least 1 hour in room temperature.
- Preheat oven 190 C Fan.
- Take meat out of the fridge at least ½ hr before roasting.
- Line a tray with foil and place a rack on top. Place the marinated meat on top of the rack. Retain the marinade.
- Roast meat for 20 minutes, turn the meat to the opposite side and baste with leftover marinade.
- Return to the oven for 10 minutes. Turn the meat over and baste. Return to the oven for a further 10 minutes.
- Remove pork and glaze with golden syrup all over to achieve a sticky shiny exterior. Rest for at least 10 minutes. Slice as desired.
- Meanwhile you can heat the leftover marinade with 4 tbs of water for about 4 - 5 minutes till thick and glossy and serve with char siu over rice or pancakes.
- Use a small blender to blitz garlic and ginger so it is finer and save chopping
- Do it the day before eating so the marinade penetrates better into the meat.
- Use a rack so airflow circulates and create an evenly roasted char siu.
- Line the tray with foil so it can catch the meat juices and you can discard the foil and not spend ages scrubbing the pan.
- Retain some char siu to make Yong Chow Fried Rice or Char Siu Puffs or double the recipe.