Char Siew (BBQ Pork)

Char Siew is a simple pork dish which is enjoyed by many, as a main dish on it's own in a Chinese meal, and most commonly used as a condiment for Chinese stir-fried noodles, rice, rice vermicelli, flat noodles, and not to mention, a must-have topping ingredient for our Kuching's most popular "The Sarawak Kolo Mee".

There are many methods of preparing this Char Siew or BBQ Pork at home - using ovens, Air Fryer, in BBQ pit and the most simple method is using a heavy bottom pan cooked over the stove.

I love trying out Char Siew recipes, and in May last year I've adapted a recipe which is so yummy-delicious and have decided to include in my blog. To obtain the recipe click here 

Few days ago, I try out another recipe which I cooked using the 'stove-top' method. It is another successful recipe and here's to share....

Ingredients:

4 strips pork belly (about 300g)

Seasoning:
(A)
2 tbsp Shaoxing Wine
1 tbsp sugar

(B)
2 cloves garlic (mashed)
2 tbsp Hoisin Sauce
2 tbsp Ketchup
2 tbsp light soya sauce
1/4 tsp Five Spice Powder

(c)
Honey

Methods:

1. Wash and dry pork belly with kitchen towel.
2. Place the pork belly in a glass bowl, add in seasoning (A), mix to coat, cover with lid and leave in the fridge to marinate for 3 hours or more.
3. Mix seasoning (B) in a bowl.
4. Add the seasoning into the pork belly and mix to coat well.  Prick the pork with a fork all over.  Cover and keep in the refrigerator and continue to marinate overnight.
5. Heat some oil in a flat heavy bottom pan, add the pork belly and pan fry both sides for a quick few seconds.  Pour in the marinades, add some hot water (just enough to cover the meat, bring to a boil, reduce heat, let it simmer and turning over the meat often until the pork are tender.  During the cooking process put the lid on.
6. Once the pork are tender remove the lid, apply honey with a brush on both sides of the meat and continue to cook using low heat for another minute.
7. Remove from heat and let it rest for 15 minutes.
8. Slice and serve!

Recipe adapted from "Miki's Food Archives".