Sticky Chinese Barbecue Pork Belly #Dinner # Cheese # Recipes # Stick #Food » Free-Blog
Dec 6, 2019
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Sticky Chinese Barbecue Pork Belly #Dinner # Cheese # Recipes # Stick #Food

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Sticky Chinese Barbecue Pork Belly #Dinner # Cheese # Recipes # Stick #Food

My dependence on this sticky Chinese barbecue pork belly is the problem of my spouse. As a former Hong Kong resident, he introduced me to Char Siu when we met for the first time … and it was love right from the start (with pork). Usually our New Year's Eve is to go to a famous Yum Cha restaurant here in Melbourne and ask for a serve after another of Char Siu.

However, when life happens, this year is a no-go. So booked early (or I left it a minute ago), I have to bring Char Siu to my house now. Scorch Siu actually means "consume / cook fork", which is an indication of the usual readiness, skewered with long forks and grilled over a fire.

Good. I do not have these things nor do I want to light a fire in my house. However, I've come up with an approach to making it safe in your own home without the need for fire extinguishers.

The side effect is: A) We can eat three times what we normally do; and B) I can tell you the formula.

I broke into sweaty wrinkled temples, threw the ingredients into a bowl and tested the taste on the way to try to coordinate the Char Siu sauce of conventional and genuine food quality. Finally I did it. It was a clear Hallelujah and Amen minute. After a (alright, progressive like four) test and a change, you can bring a delicious-sounding Chinese pork formula into your kitchen!

Sticky Chinese Barbecue Pork Belly #Dinner # Cheese # Recipes # Stick #Food

Try our recipe: Crispy chicken with Italian sauce and bowtie noodles #Noodles #Dinner #Healthy recipes #Cooking #Food
INGREDIENTS

  • 1/3 cup of Hoisin sauce
  • 1/3 cup soy sauce
  • 2 tablespoons of Chinese shaoxing wine (rice vinegar or dry sherry can be used instead)
  • 2 tablespoons of honey
  • 2 tablespoons of brown sugar
  • 1 tablespoon of chopped garlic
  • 3/4 teaspoon of red food coloring (optional for this beautiful red color)
  • 1/2 teaspoon Chinese five-spice powder
  • 6 pork belly / spare ribs
  • 1 shallot for garnish

Additional glaze (optional):

  • 1/4 cup of Hoisin sauce
  • 1/4 cup soy sauce
  • 1 tablespoon of Chinese wine (shaoxing or dry sherry)
  • 1 tablespoon of honey
  • 2 tablespoons of brown sugar
  • 1 teaspoon chopped garlic
  • 1/4 teaspoon Chinese spice powder
  • 1/4 teaspoon of red food coloring

MANUAL

  • Hoisin sauce, soy sauce, wine, honey, sugar, garlic, dye (if used) and seasoning powder in a bowl. Whisk well. Put half of the sauce in a jug and keep for later. Put the pork with the remaining sauce in the bowl. Turn to cover and marinate or cover in the fridge for 1-3 hours and refrigerate overnight for best results.
  • After marinating, preheat the oven to set the grill / roast settings over medium heat (176 ° C). Drain the pork and discard the marinade. Lay out a baking tray with baking / parchment paper or aluminum foil. Put the pork on a pan and grill it on one side for 30 minutes, sprinkling it with the reserved marinade two or three times. Turn with a pair of pliers and douse with the marinade twice during grilling / frying.
  • Remove from oven and allow to cool.
  • If you like extra glaze, combine all the (extra) glaze ingredients in a small pot. Bring to a boil; Reduce the heat and simmer for about 5-8 minutes until the sauce is thickened (be careful as it may burn easily if exposed to excessive heat). Remove from heat and let cool slightly.
  • To serve, cut pork into thick slices. Serve with added glaze over steamed rice and / or vegetables.
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