Pork Belly Char Siu: The Secret to a Perfect Glazed Treat

Char siu pork belly is a mouthwatering Chinese barbecue dish that is a staple in many Asian cuisines. Its tender, juicy texture and savory, sweet flavor make it a beloved dish worldwide. If you’re craving this delectable treat but don’t know where to start, this comprehensive guide will teach you everything you need to know about how to make pork belly char siu.

Ingredients You’ll Need:

• 2 pounds boneless pork belly
• 1/2 cup hoisin sauce
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons Chinese rice wine
• 1 tablespoon sesame oil
• 1 tablespoon ground five-spice powder
• 1 teaspoon red food coloring (optional)

Step-by-Step Instructions:

#1. Prepare the Pork Belly:

• Remove the pork belly from the refrigerator and pat it dry with paper towels.
• Score the skin of the pork belly in a crisscross pattern. This will help the marinade penetrate and create a crispy skin.

#2. Create the Marinade:

• In a large bowl, combine the hoisin sauce, soy sauce, honey, Chinese rice wine, sesame oil, five-spice powder, and food coloring (if using). Whisk until well combined.

#3. Marinate the Pork Belly:

• Place the pork belly in the marinade and turn it to coat evenly.
• Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or up to overnight.

#4. Preheat the Oven:

• Preheat your oven to 350°F (175°C).

#5. Roast the Pork Belly:

• Remove the pork belly from the marinade and shake off any excess.
• Place the pork belly on a wire rack set over a baking sheet.
• Roast for 1 hour and 15 minutes, or until the internal temperature reaches 145°F (63°C).

#6. Broil for a Crispy Skin:

• Remove the pork belly from the oven and increase the oven temperature to 450°F (230°C).
• Broil the pork belly for 5-10 minutes, or until the skin is crispy and golden brown.

#7. Slice and Serve:

• Let the pork belly rest for 10 minutes before slicing it into thin slices.
• Serve immediately with your favorite dipping sauce and sides.

Tips for the Perfect Char Siu Pork Belly:

• Use a high-quality pork belly with good marbling.
• Marinate the pork belly for as long as possible to allow the flavors to penetrate.
• Don’t overcook the pork belly, or it will become dry.
• Broil the pork belly for a short time to get a crispy skin without overcooking the meat.
• Slice the pork belly thinly against the grain for optimal tenderness.

Variations:

• Add a teaspoon of fermented red bean curd to the marinade for a more complex flavor.
• Use a different type of Chinese wine, such as Shaoxing wine.
• Brush the pork belly with a mixture of honey and soy sauce during the last 15 minutes of roasting for a sweeter and glossier glaze.

FAQs:

• How can I make the pork belly skin extra crispy? Score the skin deeply and roast the pork belly at a high temperature for a shorter time.
• Can I use a different type of meat for this recipe? Yes, you can use chicken thighs or beef short ribs.
• How long can I store leftover char siu pork belly? Leftover pork belly can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.
• What are the best sides to serve with char siu pork belly? Steamed rice, stir-fried vegetables, and hoisin sauce are all great options.
• Can I make this recipe in a slow cooker? Yes, you can cook the pork belly in a slow cooker on low for 6-8 hours.

Conclusion:

Making char siu pork belly at home is easier than you think. With the right ingredients, a little patience, and these step-by-step instructions, you can create this delicious dish that will impress your family and friends. So, gather your ingredients and get ready to savor the mouthwatering flavors of char siu pork belly.