We done a few Char Siu recipes on this channel now, especially in shorts, but they've always been takeaway style Chinese roast pork rather than a traditional Char Siu and after you guys voted this for the video you'd most like to see we decided to film it for you! People often try to over complicated Char Siu, many recipes have so many ingredients that the flavours become lost, this version is simple and tastes amazing, I also cannot stress enough that leaving the pork to marinade for at least 5 hours in the fridge is key, overnight for the best results and its really worth waiting. I would also like to point out that this style of Char Siu is very much meant to be stand alone, if you want to make char siu for something like pork curry, make the takeaway version, not this one.
Ingredients:
700g pork belly
4 tbsp dark muscovado sugar
2 1/2 tbsp hoisin sauce
1 tsp 13 spice
1 tsp sand ginger
1/2 tsp fermented red bean curd
20ml Chinese rice wine
40ml pity whiskey
1/2 tsp salt
1/3 tsp MSG
1 large star anise
1 small slice of Chinese liquorice root
1 1/2 tsp fennel seeds
1/2 tsp food colouring
3 tbsp honey
Method:
Into a coffee bean grinder place 1 large star anise, 1 small slice of Chinese liquorice root and 1 1/2 tsp fennel seeds and blend until its fine.
Place your pork belly into a bowl and add your blended spices with 4 tbsp dark muscovado sugar, 2 1/2 tbsp hoisin sauce, 1 tsp 13 spice, 1 tsp sand ginger, 20ml Chinese rice wine, 20ml pity whiskey, 1/4 tsp red food colouring, 1/2 tsp salt and 1/3 tsp MSG and mix in well.
Now leaving it is key to getting the maximum flavour, overnight in the fridge is highly recommend.
When you're ready, place tin foil onto a baking try and then place a rack over the top, while adding 150ml of water into the tray. This will catch any drips and make an epic sauce for later.
Place your pork on the rack and then add to pre heated oven at 180c/356f for 20 minutes.
Remove and turn over, place back into the oven for another 20 minutes, while your waiting add 3 tbsp of honey, 1/4 tsp food colouring and 20ml of pity whiskey into the bowl that had the marinated pork in.
After the 2 minutes is up, take the pork out and glaze both sides and place it back into the oven for 10 minutes, repeat one more time.
When the Char siu is down, remove for the rack and allow to cool before cutting it up.
Darin off the liquid in the bottom of the baking tray and skim off any excuses fat, then set aside.
When the pork is sold, slice up and a serve on steamed rice, and drizzle the sauce over the top. It now ready to eat.
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