I’m all for healthy eating but sometimes you just have to indulge. I’ll be testing out some Char Siu recipes (Chinese style BBQ pork) in the coming weeks. Here’s the first:
Yup, Pork Belly
My hunger commanded me to take this picture quickly so hear it is sans the sauce I drizzled over:
Char Siu with Soba
I marinated the pork belly in the fridge for a few days in a combination of soy, soy paste, Chinese five-spice, wine, etc. I then roasted it with honey for about a total of 40 minutes. It didn’t seem crispy enough to my liking so I put I proceeded to sear it on the pan. I think that step dried out the Char Siu a bit.
Next time I’ll examine different cooking methods, perhaps searing first then roasting for a shorter period. I’d also like to try braising it, as the Japanese do. If anyone has a Cantonese mom, grandma or aunt I can borrow, please let me know 🙂 Wouldn’t mind having a pro show me how it’s done [right].
FYI Char Siu is usually made with pork shoulder. I substituted belly for shoulder since Super 88 (local Asian grocer) was out of shoulder…