Chinese Char Siu

Speaking of Char Siu, I normally will prefer to use pork belly which comprises of thicker layer of lean meat with thin strips of fat in between.  A good char siu is one which is moist, full of flavors, with sweet aromas and caramelized on the outside.  I have tried out this recipe from 'That Bloody Botak' and it is one recipe which I will continue to use whenever the urge for an aromatic home-cooked Chinese Char Siu calls on us.  This recipe is adapted with slight amendments.

Ingredients:
500g pork belly (cut off skin, washed and cut each strips into 2 or3 pieces)

Marinade: (Mix all ingredients in a large bowl)
1/2 tbsp maltose
6 tbsp brown sugar
4 cloves garlic (chopped)
3 cubes preserved red beancurd
1 tbsp shaoxing wine
1 tbsp dark soya sauce
1 tbsp light soya sauce
1/2 tsp black pepper
1 tsp five spice powder
1 tbsp oyster sauce
1 tbsp honey

Methods:

• put the pork belly into the marinade and toss well

• pour into a ziplock bag, let out as much air as possible, seal the bag and ensure that the meat are well covered with the marinade and leave in the fridge to marinate  at least overnight or best if 2 days.

• arrange the marinated meat on a wire rack
• I grill using an Aspen Convention Oven of 130 degree Celsius for about 30 minutes, turn the meat over, increase the temperature to 150 degree Celsius and continue to grill for about 20 minutes. Increase the temperature to 180 degree Celsius for another 10 minutes.  For my case I need to turn over the meat as and when necessary as the heat is only at the top.
• Remove the lid of the oven, brush some honey over it (both sides), put the lid on, increase the temperature to 200 degree Celsius, and continue to grill for a further 5 to 10 minutes, for my case I need to turn over the meat once to obtain even browning on both sides.
• Dish out the meat and leave the meat to sit for 15 minutes before cutting them.
• Serve with freshly cooked fluffy rice.