🍖 Dive into the mouthwatering delight of Easy Sticky Braised Char Siu Style Pork Belly! Juicy, tender, and bursting with flavours, it’s a perfect match with freshly cooked rice. Get ready for a culinary adventure! 🍚✨ Easy Sticky Braised Char Siu Style Pork Belly is a succulent dish made with tender pork belly marinated in Chinese cooking wine, soy sauce, ginger, and aromatic spices. Slow cooked to perfection, it’s then grilled for a caramelized, sticky finish.
Welcome to my culinary adventure where simplicity meets exquisite flavours! Today, I am thrilled to share with you my recipe for Easy Sticky Braised Char Siu Style Pork Belly. Inspired by the beloved Chinese Char Siu Pork, this dish offers a simplified preparation method without compromising on taste or tenderness. Brace yourself for a journey of tantalizing aromas, melt-in-your-mouth textures, and a harmonious blend of sweet and savory flavours that will leave you craving for more. So, grab your apron and let’s delve into this mouthwatering creation!
At the heart of this dish is the succulent pork belly, carefully braised to perfection. The combination of Chinese cooking wine, light and dark soy sauces, ginger, Chinese five spice, and brown sugar creates a symphony of flavours that elevate the natural richness of the meat. Each bite is an explosion of taste, with the perfect balance of sweetness and savory notes dancing on your palate.
One of the reasons I adore this recipe is its ability to achieve fall-off-the-bone tenderness while maintaining the pork belly’s shape. The initial 30-minute braising infuses the meat with the fragrant mixture, allowing it to soak up all the incredible flavours. Slicing the pork belly into sections and returning it to the braising liquid for another 30 minutes ensures a juicy and tender texture that is simply irresistible.
As the pork belly reaches perfection, the remaining braising liquid undergoes a magical transformation. With the heat turned up, the liquid reduces and thickens, resulting in a heavenly sticky sauce. This glaze is where the magic happens—coating each slice of pork belly with its glossy, caramelized goodness. The aroma wafting through the kitchen is enough to make your mouth water in anticipation.
To add an extra layer of flavours and texture, we take the glazed pork belly slices to the oven for a quick char under high heat. As the slices sizzle and caramelize, a delicate smokiness develops, infusing the dish with an enticing complexity. The slightly charred exterior beautifully contrasts with the tender meat within, creating an irresistible visual and gastronomic appeal.
Easy Sticky Braised Char Siu Style Pork Belly is a dish that begs to be savoured with a side of freshly cooked rice. The marriage of the succulent meat and the sweet and umami filled sauce is a match made in culinary heaven. The pork’s sweet and savory profile complements the simplicity of the rice, creating a delightful harmony that will make every bite a moment of pure bliss.
Prepare to be enchanted by the wonders of my Easy Sticky Braised Char Siu Style Pork Belly. With its simplified preparation and remarkable tenderness, this dish captures the essence of Chinese cuisine while offering a unique twist. Each bite will transport you to a realm of flavours that celebrate the beauty of simplicity and indulgence. So, gather your loved ones, embark on a culinary journey, and let this delightful creation become a star on your dining table.
Easy Sticky Braised Char Siu Style Pork Belly is a succulent dish made with tender pork belly marinated in Chinese cooking wine, soy sauce, ginger, and aromatic spices. Slow cooked to perfection, it’s then grilled for a caramelized, sticky finish.
1 tbspannatto powder (dissolved in 1/4 cup water), optional for natural red colour
Combine all the ingredients in a wok and cover it. Bring the mixture to a boil, then reduce the heat to simmer and let it cook for 30 minutes.
Remove pork from the wok then slice it into 6 3/4-inch sections, place it back in the wok then continue to cook for 30 more minutes. Once done, remove the pork belly from the wok and set it aside.
Next, reduce the liquid in the wok until it thickens and achieves a sticky consistency. Turn off the heat.
Transfer the pork slices to a baking tray and place it in a preheated oven set to 220C. Grill the pork until one side becomes slightly charred, then flip it to the other side and continue grilling until that side is also slightly charred.
Once the pork is done, remove it from the oven dip it into the sticky sauce on the wok then place in serving platter, serve.