Sticky Chinese Barbecue Pork Belly #dinner #cheese #recipes #stick #food

Sticky Chinese Barbecue Pork Belly #dinner #cheese #recipes #stick #food

My dependence on this Sticky Chinese Barbecue Pork Belly is my spouses issue. Being a previous Hong Kong inhabitant, he acquainted me with Char Siu when we initially met… and it was love from the outset chomp (with the pork). Ordinarily, our New Years Eve custom comprises of heading off to a famous Yum Cha eatery here in Melbourne and requesting serve after serve of Char Siu.

Be that as it may, as life occurs, this year it's a no-go. Booked out so early, (or I may have left it a minute ago), I presently need to bring Char Siu into my home. Scorch Siu actually signifies "fork consume/cook" which is a reference to the customary readiness, speared with long forks and grilled over a fire.

Well. I have neither of those things nor would I like to light a fire in my home. Be that as it may, I have concocted an approach to make this securely in your own homes without the need of any fire quenchers.

The in addition to side is: A) We can eat triple what we typically do; and B) I can impart the formula to you.

Breaking out into a perspiration with a wrinkled temples, tossing fixings into a bowl and taste testing en route to attempt to coordinate the conventional and genuine eatery quality Char Siu sauce, I at last did it. It was a clear Hallelujah and Amen minute. After one (alright, progressively like four) tests and alterations, you can bring a delectably clingy Chinese pork formula into your kitchens!

Sticky Chinese Barbecue Pork Belly #dinner #cheese #recipes #stick #food

Also try our recipe : Crispy Chicken with Italian Sauce and Bowtie Noodles #noodles #dinner #healthyrecipes #cooking #food


  • 1/3 cup hoisin sauce
  • 1/3 cup soy sauce
  • 2 tablespoons Chinese Shaoxing wine (rice vinegar or a dry sherry can be used instead)
  • 2 tablespoon honey
  • 2 tablespoons brown sugar
  • 1 tablespoon minced garlic
  • 3/4 teaspoon red food colouring (optional for that beautiful red colour)
  • 1 ⁄2 teaspoon Chinese five spice powder
  • 6 pork belly/spare ribs
  • 1 shallot , to garnish

Additional Glaze (Optional):

  • 1/4 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1 tablespoon Chinese wine (Shaoxing -- or dry sherry)
  • 1 tablespoon honey
  • 2 tablespoons brown sugar
  • 1 teaspoon minced garlic
  • 1/4 teaspoon Chinese five spice powder
  • 1/4 teaspoon red food colouring


  1. 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.
  2. 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.
  3. Remove from oven and allow to cool.
  4. 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.
  5. Cut pork into thick slices to serve. Serve over steamed rice and/or vegetables with the extra glaze.

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