If you ever go to a Chinese restaurant you will probably have seen Char Siu on the menu. Usually this is made with pork neck or boston butt but I used pork belly this time. And that was a real treat. In no time the kilo was gone, gone! I was sorry I hadn’t made some more. So just keep that in mind ;-)
I fried shrimp crackers with the Char Siu itself, also very tasty. From now on you can forget about the soup from the Appie because you do not want anything else than homemade crackers.
Char Siu from pork belly BBQ Recipe
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minutesChar Siu is pronounced in many ways. Speak it however you want, as long as itu0027s tasty right? You can often find all the ingredients for this dish at the Chinese toko. At our Eindhoven location, we have the Amazing Orient. And if you canu0027t find something, ask a staff member. Otherwise, you can search until you weigh an ounce. Above all, donu0027t be put off by all the jitters on the packaging, these are Chinese characters!
Houd je scherm aan tijdens de bereiding
Ingredients Char siu
1 kilo pork belly without rind
160 ml soy sauce
80 ml hoisin sauce. brand; Lee Kum Kee
120 ml honey
6 el brown sugar
240 ml Chinese rice wine (Ssake, or dry sherry is also fine)
6 el ketchup
4 toes garlic finely chopped
5 fluorescent five spice powder
1 fluorescent freshly ground black pepper
2 fluorescent chili powder or flakes
2 el coarse sea salt
2 fluorescent red dye
- SIDE DISHES
100 grams uncooked (garlic) prawn crackers
1 container bean sprouts
2 litters noodles
2 stems Spring onion
50 ml (sweet) chili sauce
- SUPPLIES
large bowl for marinade
sharp (meat) knife
cutting board
BBQ prepared for indirect baking at 135 degrees
smoking wood e.g. apple
tongs for gripping and twisting the meat
core temperature gauge
Instructies
- PREPARE CHAR SIU
- Cut the pork belly into 3 or 4 equal parts, this way you can be sure they are cooked about the same time
- Put all liquid ingredients like rice wine, soy sauce etc in the bowl
- Chop the garlic and add it to the marinade along with the five spices powder, pepper and salt. Mix well. Taste too, great taste right?
- Now put the pork belly pieces in the marinade and make sure all the nooks and crannies are covered with the delicious red marinade. If you marinate the meat with your bare claws (which is delicious) make sure you wash thoroughly, yes even after marinating, pervert!
- If you have limited space in the refrigerator for a bowl, you can also put the marinade in a ziplock bag. Close it up tight, though, that red sauce in your refrigerator wonu0027t make you happy. Manmanman…
- CHAR SIU ON THE BBQ
- When your pork belly has marinated for about 4 / 5 hours you can light your bbq. You let it heat up to a temperature of 135 degrees
- If your bbq is up to temperature then make sure to cook the pork belly indirectly over the coals. If you have a kamado then you can use the heat deflector
- Place the pork belly on the grill rack and put temperature gauge in the center of the pork belly
- Turn the meat over briefly every half hour. When the meat has a core temperature of 77 to 82 degrees you may remove it from the bbq
- Let your delicious Char Siu rest under aluminum foil for about 15 minutes
- PREPARE SIDE DISHES
- Put a pan of oil on the stove, or turn on the frying pan to fry the crackers. You bake the crackers at a temperature of 170 to 180 degrees. The crackers are ready when they surface
- Now boil 500ml of water for the noodles, add a cube of vegetable broth and let the noodles soak for a while until cooked. Of course, you can also get those bags of noodles with all the spices already included. Also very tasty!
- SMULTIME! SERVING BUT.
- Ok, your Char Siu is rested. Take a sharp knife and cut into half-inch slices, place on a pretty plate and drape some spring onion and bean sprouts over the pork belly. Because, looks like fun!
- Now you can also serve the rest of the side dishes.
- What do you drink with it? You can of course serve some rice wine, an Asian beer like Bintang is also very tasty! Palatable.
TIPS & Notes
- As you may know, the better the quality of your ingredients the tastier. Therefore, buy the pork belly from a good butcher. Like Beef &Steak.
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