Hi Karina, I just tried this recipe yesterday. I have read through all of the comments and in one reply it stayed to cook it whole or it would dry out, but in another reply it said to slice it first. In a wok sauté the garlic and onions in oil, once onions turn transparent add the chopped tomatoes. So instead, our compromise is a baking rack to elevate the pork—even though it will leave indentations on the bottom of the pork which no self-respecting barbecue shop would tolerate. top? When cool enough to touch, slice pork pieces into 1/4-inch thick slices. Super happy with the flavor!! I know my family would love it. In truth, left to my own devices, I’d skip it. Super happy with this recipe! Sorry, your blog cannot share posts by email. You can make the sauce/marinade from scratch if you want, but the jarred Char Siew sauce from the asian market is just fine. Updated October 28, 2020. This is real deal char siu, using obscure Chinese ingredients that you’ll buy once and may possibly use only once, from grocers where the shop owner may not understand you (fret not, we’ll run the Chinese name of ingredients alongside). Eat it with white rice with accompanying ginger-scallion sauce. Could you please clarify for me whether or not to slice the pork belly before cooking or cook it in one whole slab? Next time, I will try spare or baby back ribs, the pork belly from Costco was very fatty and made this too rich to eat very much of it. Raymond, this is on the menu a the cafe de coral in Mei Foo in Hong Kong this week. Gently place each pork cutlet and cook until golden brown, once cooked transfer into a paper towel lined wire rack. If the pork pieces do not look glossy and golden brown, turn the broiler on and broil briefly. Bring to a boil; reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high). Char Siu (or Chinese BBQ pork), is one of the most popular Chinese or Cantonese foods and one of the most ordered dishes in restaurants. Rotate to cover completely and marinate in the refrigerator for 1-3 hours, or cover and refrigerate overnight for best results. In order to achieve the red tint in the char siu, the natural and authentic way is to soak sappan (East Indian red wood) chips in water to release their crimson dye, which you then incorporate into your marinade. thanks for the recipe! Bake for 20 minutes, flip pieces over and glaze with the maltose or honey and bake for an additional five minutes. Stir fry with rice, scallions, eggs, and quick-cooking vegetables to make Cantonese fried rice. And so worth the wait hanging off of the oven door, smelling the sweet, sticky smells drifting through the kitchen. Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License. I also cook at home u can add more tomatoes to the sauce and chess as well. Love this. Looks good but because it’s a pork recipe, I don’t drool as much as do on the other recipes you have here. One of my favourite cafe orders has to be a Hong Kong style baked tomato pork chop rice loaded with a delicious golden cheesy top. Fair warning: This recipe is not intended to be a casual, quick-dinner option assembled from what’s available in your pantry. If you’re lucky enough to live near a Chinatown, I’m sure you’ve seen it. Rotate with tongs and baste again with the marinade twice again while grilling/broiling. After marinading, preheat oven to grill/broil settings on medium heat (176°C | 350°F). What’s more confusing is it’s typically marked on bottles as simply “bean sauce.” The only assurance you’re getting the right kind is if it’s marked 原晒豉. I have the same quesiton as Matt – When broiling, where do you put the rack, Middle? Char Siu literally means “fork burn/roast” which is a reference to the traditional preparation, skewered with long forks and barbecued over a fire. thanks for the sauce recipe, I’m still working on getting it just right. Hope that helps! Char siu has many delicious applications. While my in-laws would have preferred I construct some hanging metal skewer mechanism in my oven so the vertical pork shoulder chunks baste themselves with maltose glaze (“char siu” literally translates to skewer-roast), our oven—and likely yours, unless you’re filthy rich—doesn’t have the capacity for vertical roasting. Sticky Chinese Barbecue Pork Belly (Char Siu), (rice vinegar or a dry sherry can be used instead), Butter Cake with Kahlua Chocolate Cream Frosting ». Welcome! Hi karina I’ve been cooking a lot of your recipes they are amazing!!! Why do you discard the marinade? This was so, so yummy everyone loved it so now a favourite thank you for sharing. Thank you, Karina! is there anything i can use in place of hoisin sauce and the Chinese 5 spice of can you buy these items at the local grocery store? I am trying this recipe for the 1st time and have some questions: However your version looks 100 times better! I hope you like it! Hi Tommy-Lee. I tried your recipe and the dish turned out amazing, even better than the hong kong cafe! If you marinate overnight and flip it twice like this recipe, it will not be good. Place flour in a plate and beaten eggs on another plate. I used the main burners on a low heat and used the rotisserie burner to try to simulate the broil. Notify me of follow-up comments by email. Made this dish and it was delicious! All Rights Reserved | Privacy Policy. Tnx for sharing.. When broiling should it be on the top rack or middle? Learn how your comment data is processed. My Cantonese in-laws were in town last weekend to spoil our toddler and make us tasty Chinese food. I would be afraid of burning if it’s on the top! With simple ingredients you may have in your kitchen cupboards, this Char Siu recipe is a breeze! https://cafedelites.com/sticky-chinese-barbecue-pork-belly-ribs-char-siu-recipe Hi Melissa! You slice after it’s cooked. To keep it from sticking I use non-stick foil. My addiction to this Sticky Chinese Barbecue Pork Belly is my husbands fault. Just wonderful. Quick question regarding the cooking process. After hearing my father-in-law describe his recipe, I offered to try it myself. All the jarred items should be refrigerated after opening, and will keep practically forever in your fridge. www.chinatowndelights.com/hong-kong-style-baked-pork-chop-fried-rice Ok, baste it two or three times during those 30 minutes (removing from the oven to do so of course), then rotate, baste again and put back into the oven until they crisp up on that side. I’m not going to tell you what to do, except cook it using pork belly. It was a definite Hallelujah and Amen moment. Reduce the recovered marinade until it’s thick before starting the cook, flip, and baste part of the recipe. Thanks ;0). Thanks for sharing!!! Cook, flip, and baste many, many times, until you’ve run out of your reduced marinade.