Another winner from the team at Woks Of Life. Get ready for a seriously good char siu where belly pork is transformed into something sticky, glossy, and totally irresistible.
As it roasts, the fat slowly renders, basting the pork from within while the outside turns beautifully caramelised and slightly charred at the edges. The result is tender, juicy slices with that classic red-glazed shine.
Slice it up and serve with fluffy rice or noodles, tuck it into bao buns with crunchy cucumber and spring onion or serve it cold as part of an Asian summer feast.
CHAR SIU BELLY PORK
Serves 6
INGREDIENTS:
900 g boneless skinless pork belly
40 g granulated sugar
1½ teaspoons salt
¼ teaspoon white pepper
¼ teaspoon five spice powder
1 tablespoon hoisin sauce
1 tablespoon Shaoxing wine
2 teaspoons light soy sauce
½ teaspoon sesame oil
1 clove garlic (minced)
4 to 5 drops of red food coloring (optional)
1 tablespoon maltose or honey
1 tablespoon hot water
METHOD:
If you have a larger piece of pork belly, cut it lengthwise into long 1½- to 2-inch (4-5cm) thick strips.
Make the marinade in a large bowl by combining the sugar, salt, white pepper, five spice powder, hoisin sauce, Shaoxing wine, light soy sauce, sesame oil, and minced garlic. Add the pork belly, and use your hands to work the marinade into the strips. Cover and marinate in the refrigerator overnight.
Arrange a rack in the middle of the oven and preheat to 200°C / Gas 6. Prepare a sheet pan with heavy duty aluminum foil and a flat wire rack. Lay the pork belly strips on the rack, and add just enough water to thinly cover the bottom of the sheet pan (about 1-1½ cups/250-350ml). Set aside the leftover marinade in the bowl.
Roast for 40 minutes. While that’s happening, mix the maltose with hot water in a small bowl to dissolve. Mix in the remaining marinade. You’ll use this mixture for basting.
After the first 40 minutes, baste the pork belly pieces with a brush, flip and baste the other side. Return to the oven for 20 minutes. Baste again generously, turn over to baste the other side and return to the oven for another 10 minutes.
If desired, you can baste one more time, and the pop it under the grill for a few minutes to crisp up the surface. Remove from the oven and rest for 10 minutes on the counter.
To serve, slice the pork belly into ½- to ¾-inch thick (1-2cm) pieces, and enjoy with steamed rice and a side of green vegetables!
To roast in the air fryer :
Preheat your air fryer to 180°C
Put pork in a single layer and roast for 10 minutes.
Baste the pork, turn ot over it and baste the other side. Roast for a further 8 – 10 minutes or until cooked.
Turn over again and brush with the glaze.
Raise the temperature to 200°C and roast the pork for 3–5 minutes to caramelise the outside
