Oven Roast Char Siew BBQ Pork Belly Recipe

14.04.2020 by LadyAlly

Share this:
Facebooktwitterredditpinterestlinkedintumblrmail

Although I am not really a fan of char siew, the rest of the Quahs are crazy about it especially the kids. So, I got this awesome recipe from my mum to share with the rest of you! This is something for you to try at home while being locked at home during this MCO.

Recipe Ingredients

  • 4 strips of pork belly

Marinade:

  • 1 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp maltose syrup/honey
  • 5 tbsp brown sugar
  • 1 tbsp hoisin sauce (oyster sauce)
  • 1 tsp Shao Hsing Hua Tiao Chiew cooking wine
  • 1 tbsp ginger juice (if you don’t have this, it is ok)
  • 1 tsp sesame oil

Basting Sauce:

  • 4 tbsp brown sugar
  • 1 tbsp maltose syrup/honey
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp hoisin sauce (oyster sauce)

Directions

  1. Mix all the ingredients for the marinade and marinate the pork belly overnight in the fridge.
  2. Before roasting, sear the pork belly in a pan to get a little charred colour.
  3. Using the same pan, pour in the sauce from the marinade and add in the basting sauce. Heat the pan and let it all simmer until dissolve.
  4. Line the pan with foil and a baking sheet on top. Place the marinated pork belly on the sheet.
  5. Pour HALF of the heated basting sauce over the pork belly.
  6. Save the other half of the basting sauce.
  7. Cover the belly with a baking sheet and foil. Seal the edges.
  8. Heat oven to 170°C and roast for 30-35 mins on one side.
  9. Open the top foil and paper combo, turn the pork over, reseal the tray and roast for another 30-35 mins.
  10. After 1 hour, remove the top foil and baking sheet (you dispose these). Remove some of the oil, and pour the remaining basting sauce over the pork and open roast the meat at 160°C.
  11. Watch over it as to not over burn it. It should take between 5-10 mins per side.
  12. Use a brush and glaze the caramalized sauce on the meat.
  13. Let it rest for 5 minutes, slice and serve!

 

Facebook Comments
Share this:
Facebooktwitterredditpinterestlinkedintumblrmail

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

error: Content is protected !!
scroll_to_top