recipes
4242
Char Siu (Serves 6)
Time and Temp:
Prep: 12 minutes
Cook: 400°F 10 minutes, 320°F 10 minutes
Total Cook: 20 minutes
Temp: 400°F 10 minutes, 320°F 10 minutes
Ingredients:
4 lbs pork belly, skin removed
4 T char siu sauce
Sesame seeds
Homemade Char Siu Sauce:
2 T Shaoxing cooking wine
2 T oyster sauce
⅓ c sugar
⅓ c hoisin sauce
1½ T honey
½ t 5-spice powder
Directions:
1. Combine wine, oyster sauce, sugar, hoisin sauce, honey,
and 5-spice powder in a saucepan over medium heat.
Bring up to a boil. Lower to a simmer and allow the
sauce to thicken slightly, about 10 minutes.
2. Cut belly into 4 equal pieces and rinse. Pat dry with
paper towels.
3. Add the belly pieces and 4T of homemade char siu
sauce to a resealable plastic bag. Marinate at least 24
hours in fridge.
4. About 1 to 1½ hours before cooking, remove pork belly
pieces from marinade. Reserve the marinade.
5. Place the pork belly pieces into Fry Pan Basket. Set to
400°F for 10 minutes.
6. At the end of 10 minutes, baste pork belly with the
remaining marinade and return to the fryer at 320°F for
an additional 10 minutes. Once cooked, remove pork
belly and set aside to rest.
7. While pork belly is resting, add 3T char siu sauce with 5T
water to a small saucepan and bring to a boil.
8. Slice pork belly and drizzle shar siu over the top of sliced
pork belly then top with sesame seeds.
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