Oven Grilled Char Siew (Chinese Barbecue Pork) 烤箱叉烧
Chinese Barbecue Pork, or commonly known as Char Siew (叉烧) is of Cantonese origin where pork meat is marinated and then roasted in the oven to a charred and sticky sweet perfection. Truly for the MEAT lovers.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 800 gm pork belly (Cut into large long strips 3cm thick, skinless)
- 2 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 3 tablespoon sugar (or brown sugar)
- 1 tablespoon garlic + shallot (2 cloves garlic, 1 shallot, grated)
- 1 tablespoon taucho (or yellow bean sauce / beanpaste)
- 1 tablespoon hoi sin sauce
- 1 piece fermented red beancurd (+ 1 tbsp liquid, or nam yue)
- 1 tablespoon chinese cooking wine
- 1 teaspoon sesame oil
- 25 ml water ((Cook maltose with water until sugar dissolve. Leave to cool))
- 100 gm maltose (4 tbsp)
Instructions
- 1
Prepare Malt Syrup:
- 2
Have ready maltose and water.
- 3
Dilute maltose with water by cooking in a pan till sugar dissolves. Pour into a bowl and leave aside to cool.
- 4
Prepare Marinade:
- 5
Have ready ingredients to marinade char siew.
- 6
Add all marinade in a bowl. Mix till well combined. Then add in cooled malt syrup into the marinade. Mix well and set aside.
- 7
Prepare Pork Belly:
- 8
First using a sharp knife, remove the skin from the cleaned pork belly. Then with a fork, prick some holes on both sides of the pork. This helps the marinade to penetrate into the meat for more flavour.
- 9
Marinade Pork Belly:
- 10
Place the pork strips into a container. Pour marinade over the pork. Blend well to make sure the pork strips are completely coated with the marinade. Cover and place in refrigerator to marinade for at least 8 hours, preferably overnight turning occasionally.
- 11
Prepare to Grill Char Siew:
- 12
When ready to grill, firstly remove the marinated pork strips from refrigerator and transfer onto a plate. Leave for about 1 hour to bring it to room temperature before baking.
- 13
Preheat oven to 220 degree C. Set up the baking tray by lining the bottom with aluminum foil to capture the dripping sauce during cooking and place the wire baking rack on top of the foil. Add a little water to the bottom of the tray. Arrange the marinated pork strips on the wire rack.
- 14
Put the baking tray into the oven and bake for 15 minutes.
- 15
While waiting, cook the remaining marinated sauce together with the malt syrup over low heat. Do stir constantly and cook until the sauce thickens. This takes about 5 minutes. This is the char siew sauce.
- 16
Once the 15 minutes roasting time is over, bring out the pork and brush the char siew sauce on the meat surface. Turn the meat over and do the brushing all over the other side. Put it back in the oven and continue to roast another 5 minutes. Repeat another 4 times. Roast until the pork is slightly charred.
- 17
To serve, allow the cha siew to cool for about 10 minutes before cutting it across the grain into thin or thick slices to your preference.
- 18
Serve with steamed rice and char siew sauce and Enjoy!