Char Siu

• Gluten free

• Meat

  • 1 lb Pork belly, skinless

• Produce

  • 2 tbsp Garlic

• Refrigerated

  • 2 pieces Chinese fermented red bean curd

• Condiments

  • 1 tbsp Maltose or honey
  • 1 tbsp Soy sauce
  • 1 tsp Soy sauce, dark and thick

• Baking & Spices

  • 1 tsp Five-spice powder
  • 3 1/2 oz Sugar
  • 1/4 tsp White pepper, powder

• Beer, Wine & Liquor

  • 1 tbsp Chinese shaoxing wine

Found on rasamalaysia.com

Description

Ingredients

• 1 lb (450 g) skinless pork belly, cut into 2 long strips
• 2 tablespoons finely chopped garlic
• 2 pieces Chinese fermented red bean curd
• 1 tablespoon maltose or honey
• 1 tablespoon Chinese Shaoxing wine
• 1 tablespoon soy sauce 1 tablespoon oyster sauce
• 1 teaspoon dark and thick soy sauce
• 1 teaspoon five-spice powder
• 1/4 teaspoon white pepper powder
• 3 1/2 oz (100 g) sugar, or 8 1/2 tablespoons

Directions

• 1. Get a big bowl, mix all the Char Siu Sauce ingredients, add the garlic and pork belly and marinate overnight in the fridge. 2. The next day, heat the oven to 400 degrees F (200 degrees C). 3. Place the pork belly on a wire rack and bake for 15 minutes. 4. Removed from oven and turn the pork belly over, brush the remaining char siu sauce over and place the pork belly back in the oven for another 15 minutes or until cooked. The char siu will look dark in color, it’s normal. 5. Slice the char siu into thin and bite-size pieces, serve immediately with steamed white rice.