Ever had one of those days where you just want to plop yourself down at the dinner table and have something that makes you go, “Wow, I’m a culinary genius”? Well, buckle up because we’re diving headfirst into a sweet, sticky, savory adventure with Sticky Chinese Barbecue Pork Belly (Char Siu)! It’s like a hug in food form, and trust me, you’ll want to enjoy every juicy bite.
Sticky Chinese Barbecue Pork Belly (Char Siu)
This dish is so good it should come with a warning: highly addictive! Just look at that beauty!
Let’s get to it, shall we? Here’s what you’ll need for this glorious feast:
Ingredients:
- 2 pounds pork belly
- 1/2 cup soy sauce
- 1/4 cup honey
- 3 tablespoons hoisin sauce
- 2 tablespoons Chinese rice wine (or dry sherry)
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1/4 teaspoon five spice powder
- 1 tablespoon red food coloring (optional, but why not?)
Now that you’ve gathered your magical ingredients, let’s move on to the sizzling instructions!
Instructions:
- First things first, you need to poke a few holes in your pork belly. Not like a Swiss cheese, but just enough to let the flavors seep in. If you’re feeling fancy, use a sharp knife to score the fat — it makes for crispy edges later!
- Whisk together soy sauce, honey, hoisin sauce, rice wine, sugar, garlic, five spice, and red food coloring in a bowl. Pour that sweet nectar of the gods all over the pork belly and let it marinate for at least 3 hours, or better yet, overnight in the fridge. The longer, the better!
- Once marinated, take your pork belly out and preheat your oven to 375°F (190°C). Line a baking tray with foil (you’ll thank yourself later for easy cleanup) and place a rack on top.
- Take the pork belly and place it skin-side up on the rack. Reserve some of that marinade for later. Bake for about 30 minutes, brush it with more marinade, and then keep baking for another 30 minutes. You’re going for that mouth-watering caramelized glaze!
- After an hour of drooling and sniffing, turn on the broiler for the last few minutes to get that perfect crispy finish. Keep an eye on it though; we don’t want charred promises!
- Let your masterpiece rest for about 10-15 minutes. Then slice it up, serve it with rice, and prepare for people to sing your cooking praises!
There you have it! Sticky Chinese Barbecue Pork Belly that will make you the star of the dinner table. Enjoy the applause, and remember to save some for yourself!
