This Char Siu recipe is a flavorful and tender Chinese BBQ pork belly dish. The pork is marinated in a rich mixture of soy sauce, hoisin sauce, red bean curd, five-spice powder, honey, and Shaoxing wine, then braised to perfection. The result is a sweet, savory, and aromatic dish that pairs wonderfully with steamed white rice. The marinade process takes time, but the end result is worth every minute.
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Thinly slice the garlic and shallots.
In a small mixing bowl, mash the red bean curd with the liquid until there are no more big chunks.
Place the pork belly, cut into 3 parts, into a deep pan. Add the sliced garlic, shallots, mashed red bean curd, and all remaining ingredients (except for the glaze ingredients). Mix until combined, ensuring all pieces are coated.
Marinate in the fridge for 24-48 hours, turning the pork halfway through to ensure even distribution of the marinade.
Sieve the marinade sauce for braising later.
Heat up a pan with some cooking oil and sear each piece of pork for a couple of minutes to create a beautiful dark color.
Pour the marinade sauce into the pan along with the water. Bring it to a boil, cover, and braise for 50 to 60 minutes on low heat. Turn the pork two or three times throughout the cooking process to prevent burning. If the liquid dries out, add some water to continue braising.
Remove the braised Char Siu and the sauce separately.
Add ½ cup of water and honey to the leftover gravy in the pan. Bring to a simmer and set aside.
Slice the Char Siu into thin, bite-sized pieces. Serve immediately with steamed white rice and the remaining Char Siu sauce.
Marinate the pork for at least 24 hours to ensure the flavors penetrate deeply.
Turn the pork multiple times during cooking to prevent burning due to the honey in the marinade.
If the braising liquid dries out, add a little water to prevent the pork from drying out.
Can I use a different cut of pork?
Pork belly is ideal for this recipe due to its fat content, which keeps the meat tender and flavorful. However, you can use pork shoulder as an alternative.
What is red bean curd, and where can I find it?
Red bean curd is a fermented tofu product commonly used in Chinese cooking. It can be found in Asian grocery stores or online.
Can I skip the marination step?
Marination is crucial for this recipe as it allows the flavors to penetrate the pork. Skipping this step will result in less flavorful Char Siu.
What can I substitute for Shaoxing wine?
You can use dry sherry or mirin as a substitute for Shaoxing wine. If you prefer a non-alcoholic option, use chicken stock with a splash of rice vinegar.
How do I store leftovers?
Store leftover Char Siu in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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