Pork Strips “Char Siu”

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.

 

IMG_20160808_115249.jpg
Fresh out of the oven.

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

Directions:

  1. Marinate the pork with all the ingredients overnight if possible (I did half an hour) in the fridge.
  2.  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. IMG_20160807_201126.jpg
  3. Bake in the oven for 30 minutes, flipping them over at 15 minutes and slathering on the left over marinade over the strips.
  4. 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.

    IMG_3989.jpg
    Baked Potato with Pork Belly Strips

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

Sara xo

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