Wednesday, June 30, 2010

Cantonese Roast Pork (aka Char Siu)

Charsiu is one of my favorite Chinese foods so when I saw this recipe from appetiteforchina, I didn't think twice about giving it a try. All the ingredients were locally available in the local supermart except for the 5 spice powder or ngo hiong powder, which I was fortunate enough to buy from one of those Chinese stalls near Tutuban Center in Divi. Each pack of almost 50grams costs only P20.00. It was so affordable that I wanted to buy a dozen! It's a good thing I remember the hubby telling me that 5 spice powder if not properly stored would lose its potency overtime. So I just settled for two packs.

Here's the recipe I used.

680 gram pork belly, unsliced
2 tbsp rice wine
1 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp white granulated sugar
3 cloves garlic, minced
1/2 tbsp hoisin sauce
1/2 tsp 5 spice powder
2 tbsp honey
  1. Preheat oven to 325 degrees F.
  2. Mix rice wine, dark soy sauce, light soy sauce, sugar, garlic, hoisin sauce and 5 spicepowder.
  3. Rub pork belly with marinade mixture.
  4. Marinate for 2-3 hours in the fridge.
  5. Rub off excess marinade off pork belly and place in roasting pan.
  6. Roast for 40-45 minutes flipping over after 20 mins and brush with honey.
  7. Pork is done when crisp outside and center fills firm.
  8. Cut and serve with your favorite pickles.

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