Char Siu refers to a way of flavouring and preparing BBQ Chinese pork. I guess I am a fan to a point. I find it a bit too sweet for my taste buds sometimes. Last night SP was hounding me to cook the pork strips we bought from a local Korean grocer. Seeing as how I’ve never cooked pork belly strips before I was racking my brain as to how to prepare them and decided to do a version of Char Siu that wasn’t too sickly sweet. The recipe I’m giving is all approximation I didn’t use exact measuring spoons as I don’t quite measure stuff when I throw things together on a whim.
Sara’s Version Char Siu Pork Belly Strips Serves 3
- ~1 1/2 lbs Pork Belly Strips (I had 9 strips)
- 1 TBSP Honey
- 1 1/2 TBSP Chinese wine
- 1 TBSP Soy Sauce
- 1 TBSP Oyster Sauce (i did a heaping spoon)
- 1 TBSP Dark Soy
- ~1 1/2 TSP Chinese 5 Spice
- 1/2 TSP White pepper
- 2 TBSP Brown sugar (in actual char siu I believe its about 1/3cup of sugar)
- 1 Tsp Red pepper flakes
- 2 cloves minced garlic
- Marinate the pork with all the ingredients overnight if possible (I did half an hour) in the fridge.
- Take the pork out to sit at room temperature while you preheat the oven to 400F. At this time I place the pork on a rack over a baking pan.
- Bake in the oven for 30 minutes, flipping them over at 15 minutes and slathering on the left over marinade over the strips.
- After 30 minutes I turned the oven to broil on high and let it crisps for about 3-4 minutes or so. Watch that you don’t burn your pork. To serve I cut them to smaller bite size pieces.
This recipe does not provide a super sweet pork though some might still find it too sweet. Adjust recipe to your taste buds as this is a guideline. Laterz