Chinese BBQ Pork

Description

I had a terrible experience the last time I had a craving for some "Char Siu" (Cantonese style BBQ Pork). After fighting an hour's worth of traffic to reach Chinatown and waiting in line for half more at my favorite BBQ restaurant "Sam Woo", I was left staring at the last piece of Char Siu which was practically screaming, "I'm dry and burnt, but I'm the last piece standing and you've come this far ......" And that was enough inspiration for making my own Chinese BBQ Pork nowadays whenever I have a craving for that sweet, sticky, tender hunk of "red" meat.

Personally, I prefer my Chinese BBQ Pork with egg noodles tossed with the BBQ Pork caramel sauce. But its always great with plain white rice, fried rice, or as bun stuffings.

add to shopping list Ingredients

BBQ Pork Caramel Sauce :
- 4 tbsp maltose
- 2 tbsp honey
- 1 tsp hoisin sauce
- 1 tbsp sweet soy sauce
- 1 tsp Chinese five spice powder
- 1 tbsp Chinese rose wine ( OR regular - shaoxing wine )
- white pepper
- sesame oil
- salt to taste

BBQ Pork :
- 1 tsp minced garlic
- 1 tsp minced shallot
- 2 lbs+ pork belly ( OR use pork loin OR pork shoulder)
- caramel sauce

Preparation

BBQ Pork Caramel Sauce :
1) To avoid sticking or burning onto the pan, cook all ingredients on a double boiler on medium-low heat, stirring constantly, until sauce thickens, let it cool down and then set aside.

BBQ Pork :
Method :
1) Fork the pork belly and rub the minced ingredients all over the meat.
2) Marinade the pork bellies with half to two thirds of a portion of the prepared caramel sauce over the meat, and then set aside for at least 20 minutes. ( preferably overnight )
3) Pan fry the marinated meat over medium-high heat until both sides are nicely browned, cover and let it cook on medium-low heat for an additional 20-30 minutes.
4) Baste some glaze over the meat 5 minutes before finish time.
5) Pour the remaining caramel sauce over the meat, before of after cutting the meat into serving size.

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Reviews

7/25/12

muttoneer says:

This is a delicious recipe. Made this in rural Japan where Chinese food is sadly rare. Making bao with half of it tomorrow.

7/25/12

ricewinelover says:

Just like I get in Hong Kong! Yum. Many Chinese chefs/cooks recommend that you use only "drinking quality" rice wine in your Chinese dishes...but it's hard to find in the U.S.! Check out www.ChineseRiceWine.com

7/25/12

littlepeace says:

just want to say i tried this recipe; it's nom nom. thanks for sharing!

7/25/12

worldpeas says:

YUM. all you need is a bowl of steaming rice. bravo!

7/25/12

focus says:

woweee that looks awesome

i need to try cooking this!

7/25/12

Squishy says:

Awesome, I always use the sauce from a jar. This is great :)

7/25/12

tommy1 says:

Wow, that looks textbook perfect.

7/25/12

trashystereo says:

Me want!

7/25/12

Larph says:

oh yes, a classic! cheers ^^

7/25/12

yongfook says:

yummy, sticky, meaty mmmm.... hang on that was a bit freudian.

11/01/12

yesideoluwaruna says:

looks inviting. I have to try this out.

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