This method of roasting char siu is the long winded way... the preparations are pretty easy, just mix all the ingredients and marinate the pork overnight before roasting it....the only difficult part is having to keep basting the meat every 10 minutes so that it is well coated with the caramelised sauce. I grilled it a good hour before I am satisfied with the color of the pork. Also, make sure you choose the pork belly that's got a good balance of fat and lean meat so that the end result is succulent and moist.
3 kg of pork belly
400g of sugar
30g of preserved bean paste (tauchu)
20g peanut butter (I used the smooth creamy type)
20ml Rose wine
20g Hoison sauce
80ml light soya sauce
10 ml thick soya sauce
1tsp salt or to taste
Mix all ingredients together in a large container and marinate the pork overnight in the fridge.
Place the meat on a grilling rack. Put a baking sheet underneath to catch any juice or drippings from the pork during grilling (line it with aluminium foil first for easy cleaning). Save the marinating sauce for basting. Grill in 200 deg C for 20 minutes before you do your first baste, using the marinating sauce. Keep basting every 10 minutes after that until the pork is well coated with the caramelize sauce. Turn the pork a few times to get even grilling on both sides. Once you see enough sauce collected on the baking sheet, use that to baste the pork. Pour any leftover marinating sauce into the baking sheet to caramelize. Slice the char siu into bite sizes and pour the caramelized sauce over it before serving with white rice. Also delicious served with noodles.
|This is really delicious served with white fluffy rice|