I've made this char siu (BBQ pork) for Duan Wu Jie using the recipe from Famous Cuisine's Delicacies of Chinatown. The whole jing gang went to my parent's place for lunch and everyone including the sifus gave two thumbs up for this char siu. Even my boiboi who usually dun eat sliced meat ate so many slices.
Char Siu (BBQ Pork or Roasted Pork Belly)
1kg pork belly
2 tbsp chopped garlic
2 pieces larm yue (red preserved beancurd)
1 tbsp malt sugar
150g castor sugar
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp five spice powder
1 tbsp Shao Xing wine
some red food colouring
1. Remove skin from pork belly and cut into thick large strips.
2. Mix marinade until sugar is completely dissolved. Add in chopped garlic and pork belly. Marinade in the fridge overnight.
3. Arrange pork belly on roasting rack and roast in preheated oven at 200C for 15 mins. Remove from oven and dip the belly into the marinade. Continue roasting for another 20-30 mins until cooked through. Remove and cool before slicing the pork belly.
4. Bring the remainder marinade to a boil, cook until thickened. Remove from heat and pour over sliced pork belly before serving.
Ref: Famous Cuisine's Delicacies of Chinatown
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