Description
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.
Ingredients
Units Scale
- 1 kg whole pork belly
- 1/4 cup Chinese cooking wine
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 4 slices ginger
- 2 tsp Chinese five spice
- 4 tbsp brown sugar
- 3 cups water
- 1 tbsp annatto powder (dissolved in 1/4 cup water), optional for natural red colour
Instructions
- 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.