Best Slow Roasted Char Siu Pork Belly Recipes

STICKY CHINESE BBQ PORK BELLY RIBS (CHAR SIU)

Steps:

• Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and spice powder in a shallow bowl. Whisk well to combine. Pour half of the sauce into a jug and reserve for later. Add the pork into the bowl with the remaining sauce. Rotate to cover completely and marinate in the refrigerator for 1-3 hours, or cover and refrigerate overnight for best results.
• After marinading, preheat oven to grill/broil settings on medium heat (176°C | 350°F). Drain pork and discard the marinade. Line a baking pan with baking/parchment paper or aluminium foil. Place pork onto pan and grill/broil for 30 minutes on one side, basting two or three times with the reserved marinade. Rotate with tongs and baste again with the marinade twice again while grilling/broiling.
• Remove from oven and allow to cool.
• If you like additional glaze, combine all of the (extra) glaze ingredients into a small saucepan. Bring to a boil; reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high). Remove from heat and allow to cool slightly.
• Cut pork into thick slices to serve. Serve over steamed rice and/or vegetables with the extra glaze.

SLOW ROASTED CRISPY PORK BELLY (SIU YUK, 脆皮烧肉)

Steps:

• Choose a shallow dish large enough to hold the pork belly (I used a baking dish). Add all the marinating ingredients and stir to mix well.
• Pat the skin of the pork belly with a paper towel to dry completely. Score the skin into a crosshatch pattern using a sharp knife. Try to cut through the skin without piercing the fat.
• Carefully transfer the pork into the shallow dish with the marinade. The marinade should come up to the sides of the pork but not touch the skin. Let it marinate in the fridge uncovered overnight or for up to a day.
• Preheat oven to 400 degrees F (200 C). Line a baking sheet with aluminum foil for easy cleaning. Place a wire rack on top and then place the pork on the rack.
• Evenly spread a layer of salt to cover the pork skin entirely.
• Cook at 400 F (200 C) for 30 minutes. Then lower the oven temperature to 300 F (150 C). Bake for another 2 hours.
• Raise the oven temperature to 450 F (230 C) and roast for another 30 to 45 minutes, until the skin completely crisps up.
• Move the pork onto the kitchen counter and loosely cover with aluminum foil. Slash a cross on top of the foil to let out steam so the crackling will remain crispy. Rest for 10 to 15 minutes before serving. Alternatively, you can place the pork in the oven on the lowest setting if you won't serve it immediately.
• Serve the pork hot or warm with preferred dipping sauce (*Footnote 4).
• Store the leftover pork in fridge for 3 to 4 days.
• To reheat, preheat the oven to 400 F (200C). Separate the skin from the meat. Place the skin in a baking dish without overlapping, in the middle or upper section of the oven. Wrap the meat with aluminum foil and place in the lower part of the oven. Bake for 10 to 15 minutes, or until the skin is bubbling and starts to turn dark.

MALAYSIAN-STYLE BARBECUE PORK BELLY (CHAR SIU PORK) RECIPE BY TASTY

Steps:

• Place the pork in a bowl along with all the marinade ingredients. Combine and leave to marinade for 6-8 hours.
• Preheat the oven to 190°C (375°F).
• Place the pork belly on a grill tray.
• Roast the pork belly in the oven for 20 minutes, turning halfway through.
• Nutrition Calories: 1599 Fat: 136 grams Carbs: 54 grams Fiber: 2 grams Sugars: 47 grams Protein: 42 grams
• Enjoy!

SLOW-COOKER CHAR SIU PORK

Steps:

• Combine first 7 ingredients; pour into a large shallow dish. Add pork; turn to coat. Refrigerate, covered, overnight., Transfer pork and marinade to a 4-qt. slow cooker. Cook, covered, 5-6 hours on low or until tender. Remove; when cool enough to handle, shred meat using 2 forks. Skim fat from cooking juices; stir in chicken broth. Return pork to slow cooker and heat through. Top with fresh cilantro.

CHAR SIU (CHINESE BBQ PORK)

Steps:

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

CHAR SIU PORK - CHINESE BBQ PORK

Steps:

• Cut pork in half to make two long strips. (Note 5)
• Mix Marinade ingredients in a bowl.
• Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).
• Preheat oven to 160C/320F.
• Line a tray with foil and place a rack on top (recommended but not critical).
• Remove pork from the marinade, save Marinade. Place pork on rack.
• Roast for 30 minutes.
• Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
• Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
• Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
• Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
• Serve with rice and steamed Chinese greens. See notes for more uses!

SLOW ROASTED CHAR SIU PORK BELLY

Steps:

• Preheat oven to 110-120 degrees Celsius.
• Wash the belly, dry, rub over the char siu sauce.
• Place in a heavy baking dish, skin down, pour in the water and sprinkle generously with ginger and garlic, cover with aluminium foil and place in the oven.
• Check after 1 hour to see that the temperature is not too low that nothing is happening or too high that it is cooking too fast.
• After 5 hours the meat will be just so tender.
• The skin will not be any good and you will have to cut it off.
• Serve with a simple salad.

CHAR SIU (叉燒) - CHINESE BBQ PORK

Steps:

• We'll cut our pork shoulder into long slices, roughly about 1 inch thick.
• To a bowl, we'll add:
• Place the meat into a ziploc bag, pour the sauce in, and massage the pork for about 2 minutes so that the sauce is able to finesse its way into the meat. Afterwards, we'll push all the air out of the bag and seal it.
• Preheat the oven to 425° F or 218° C.
• Now, we'll be placing the pork into the oven and taking it out periodically to lather it again with either our leftover pork marinade, or honey diluted with water.
• Once the char siu has finished its last cycle in the oven, we'll lather each side with our diluted honey.

CHAR SIU (BBQ PORK)

Steps:

• Put the pork in a roasting tin, tip over all the marinade ingredients and massage it in with your fingers (or use a spoon) to coat the pork. Cover and chill overnight.
• Heat oven to 160C/140C fan/gas 3. Cover the tin with foil and cook the pork for 31/2 hrs, basting every hour. Increase the oven temperature to 180C/160C/gas 4, remove the foil, baste the pork and continue to cook for 45 mins until it is beginning to caramelise around the edges.
• Remove the pork from the tin and set aside to rest for 20 mins. Meanwhile, spoon away any fat from the tin and transfer the sauce to a small pan. Slice the pork - it will fall apart as you cut into it - then return to the tin. Warm the sauce in the pan, then pour over the meat and toss everything together. Spoon into the hot buns with the Pickled carrot & mooli, spring onions and a dollop of wasabi mayonnaise.

SLOW COOKER CHAR SIU PORK ROAST

Steps:

• Combine first 8 ingredients in a small bowl; stirring with a whisk.
• Place in a large zip top bag; seal. Marinate 2 hours, turning occasionally (can skip this step).
• Place pork and marinade in slow cooker. Cover and cook on LOW for 8 hours.
• Remove pork from slow cooker using slotted spoon; place on cutting board or work surface and shred.
• Can thicken sauce and serve with meat.
• Serve with sticky rice and some stir fry veggies.

HONEY ROASTED BBQ PORK (CHAR SIU) RECIPE BY TASTY

Steps:

• In a large bowl, combine the soy sauce, Shaoxing, sesame oil, five spice, salt, garlic, ginger, bean curd, bean curd liquid, hoisin, and honey.
• Place the pork into the marinate, turn to coat completely, and cover with cling wrap.
• Marinate for at least 3 hours, or preferably overnight.
• Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set a wire rack on top.
• Transfer the pork shoulder from the marinade to the wire rack.
• Bake for 1 hour and 15 minutes until the edges are slightly charred.
• Pour the marinade through a strainer into a medium pot.
• Heat the marinade on medium heat until it reduces to ¼ of its original volume, about 10 minutes.
• Glaze the pork with the reduced marinade every 15 minutes.
• When the pork is done, slice and serve with white rice and bok choy.
• Enjoy!

CHINESE BARBEQUE PORK (CHAR SIU)

Steps:

• Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
• Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
• Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
• Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
• Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
• Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
• Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.