Char Siu (Chinese BBQ Pork)
Rindless pork belly marinated in a sticky hoisin barbecue sauce and roasted until tender — perfect for filling steamed bao buns.
Source
Recipe Info
Servings: 6
Prep: 15m
Cook: 4h 30m
Total: 4h 45m
Ingredients
- 700g rindless pork belly
- 4 fat garlic cloves, finely chopped
- Thumb-sized piece ginger, peeled and finely chopped
- 4 tbsp tomato ketchup
- 4 tbsp hoisin sauce
- 4 tbsp golden caster sugar
- 2 tbsp dark soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sunflower oil
- Pickled carrot and mooli, to serve
- 4-5 spring onions, thinly sliced on the diagonal
- 6 tbsp wasabi mayonnaise (or mayo mixed with a little wasabi paste)
Instructions
- Put the pork in a roasting tin, tip over all the marinade ingredients and massage in with your fingers to coat. Cover and chill overnight.
- Heat the oven to 160°C (140°C fan). Cover the tin with foil and cook the pork for 3½ hours, basting every hour. Increase the oven temperature to 180°C (160°C fan), remove the foil, baste the pork and continue to cook for 45 minutes until beginning to caramelise around the edges.
- Remove the pork from the tin and rest for 20 minutes. Meanwhile, spoon away any fat from the tin and transfer the sauce to a small pan. Slice the pork — it will fall apart as you cut into it — then return to the tin. Warm the sauce, pour over the meat and toss together. Serve in steamed bao buns with pickled carrot and mooli, spring onions and a dollop of wasabi mayonnaise.