Simple & Delicious Pork Char Sui

Описание: Mga ka-Cheffies try this simple and delicious Pork Char Sui recipe using, of course, U.S. Pork!

Ingredients:
6pcs U.S. Pork belly
1/3 cup hoisin sauce
1/3 cup soy sauce
2 tablespoons Chinese Shaoxing wine or rice vinegar
2 tablespoon honey
2 tablespoons brown sugar
1 tablespoon minced garlic
3/4 teaspoon red food coloring
1 ⁄2 teaspoon Chinese five spice powder
1 tablespoon spring onion, garnish
1 cup steamed rice
Additional Glaze:
1/4 cup hoisin sauce
1/4 cup soy sauce
1 tablespoon Chinese
1 tablespoon honey
2 tablespoons brown sugar
1 teaspoon minced garlic
1/4 teaspoon Chinese five spice powder
1/4 teaspoon red food coloring
Procedure:
1. Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, coloring and spice powder
in a shallow bowl. Whisk well to combine. Use half the sauce as marinade and reserve
other half for use later. Add the pork into the bowl with the sauce. Marinate in the

refrigerator for 1-3 hours, or cover and refrigerate overnight for best results.
2. Preheat oven to grill/broil settings on medium heat (176°C | 350°F). Drain pork and
discard the marinade. Line a baking pan with parchment paper or aluminum foil. Place
pork onto pan and grill/broil for 30 minutes on one side, basting two or three times with
the reserved marinade. Rotate with tongs and baste again with the marinade twice
again while grilling/broiling. (to grill on griller or pan grill on stove top might need to
slice the pork belly to slices for better results. Alternatively, we think it might be better
to consider using air fryer since it is a common household trend now to use this
equipment.)
3. Remove from oven and allow to cool.
4. For the additional glaze, combine all of the glaze ingredients into a small saucepan.
Bring to a boil; reduce heat to low and allow to simmer for about 5-8 minutes until the
sauce has thickened, Remove from heat and allow to cool slightly.
5. Cut pork into thick slices to serve. Serve over steamed rice with the extra glaze. Garnish
with the spring onions.