There are many delicious ways to prepare pork belly, but this is by far my favourite. This is my simplified take on Char Siu, or Chinese BBQ Pork. This succulent pork belly with a sticky sweet glaze is perfect heaped on rice, stuffed into steamed buns or in tacos. This is also a perfect dish to serve for Chinese Lunar New Year next week! I used saké as I happened to have it on hand, but feel free to substitute any clear cooking wine. And don’t skimp on the marinade time, it really allows the flavours to fully develop.
320 grams pork belly, about 2 thick slices
4 Tablespoons saké
4 Tablespoons soy sauce
4 Tablespoons honey
4 Tablespoons brown sugar
2 Tablespoons sriracha sauce
3” piece of fresh ginger, peeled and finely grated
4 garlic cloves, peeled and finely grated
4 stalks green onion, washed, trimmed and finely chopped
1/2 teaspoon white pepper
Combine all marinade ingredients, reserving 1/3 cup for glazing.
Place rest in large ziplock bag and add pork belly. Marinate in fridge for 24-48 hrs for maximum flavour.
Drain pork and discard liquid. Place on foil-lined baking pan and put in oven preheated to 350 degrees. Bake for about 25 minutes on each side, glazing with reserved liquid every 10 minutes. Let cool slightly, slice and serve.
Emily is photographer, foodie and crafter who has been honing her cooking skills since 6 years old. Formerly an executive catering specialist for advertising agencies, Emily is now combining her love of food and photography into a blog to be launched soon. Stay tuned!