Char Siu Pork Belly
It’s no secret that I’m obsessed with char siu. So why not apply the marinade to pork belly?! It might take 3 days to marinate, but once ready to cook, the pork belly is ready in under 30 minutes. The skin on the bottom turns crispy while a portion of the fat renders out, making the pork belly super tender and flavorful. Thinly slice and serve as an appetizer or as a main course over steamed rice with a vegetable.
Ingredients
- 1 tbsp hoisin sauce
- 1 tbsp light soy sauce
- 1 red bean curd cube plus 1 tbsp of the juice
- 1 tbsp shaoxing cooking wine
- 1 tbsp honey plus 1 tbsp for the glaze
- 2 tsp 5 spice powder
- 1/2 tsp sesame oil
- 1 garlic clove grated
- 1/4 tsp white pepper
- 1/4 tsp red food coloring
- 2 skin on pork belly slabs 1/2-3/4lb each
Instructions
- Mix all of the marinade ingredients together.
- Marinate the pork belly for 3 days in a storage bag, making sure to squeeze out all of the air.
- Preheat the oven to 400 degrees. Place the pork belly on a wire rack on a baking sheet lined in foil. Bake for 15 minutes.
- While pork belly is baking, add the extra marinade to a pot with a tbsp of honey. Simmer for 5 minutes over medium heat, constantly whisking until it becomes a thick glaze.
- Take the pork belly out of the oven. Brush with the glaze. Return to the oven and bake for 5 minutes. Do this process a total of 3 times.
