Sticky and sweet, savoury and smoky, this Cantonese char siu pork belly absolutely hits the spot. Serve with steamed rice and Chinese greens, or a zingy salad layered with pickled veg and fresh herbs. Recipe adapted from Rasa Malaysia.
Ingredients:
- 1.5 kg rindless pork belly
- 4 cloves garlic
- 2 tbsp bean curd paste
- 1 tbsp honey
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp ketchap manis
- 1 tsp five-spice powder
- 1 tbsp sugar
- few grinds pepper
Method:
- Cut the pork belly into 2 long strips
- Combine the rest of the ingredients in a small blender and blend until smooth
- Marinade the pork belly in the mixture overnight (24 hours is ideal)
- Heat your BBQ or smoker to 130 degrees Celsius and add a chunk of pear wood
- Smoke the pork belly, fat-side up, using indirect heat for 3 hours or until the meat reaches an internal temperature of around 90 degrees Celsius
- Wrap in foil and rest for 30 minutes before slicing to serve
