Description
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Ingredients
Scale
- 1 1/2 Pork belly or butt
- 6 Green onions
- 6 Cloves garlic
- 4 to 6 of 1/8” thin sliced ginger
- 1/2 cup Shaoxing wine, Chinese cooking wine (Omit if you don’t use alcohol for your cooking)
- 1/4 cup Soy sauce
- 2 Tbs. Dark soy sauce
- 2 Tbs. Hoisin sauce
- 1/4 cup Honey or Sugar
- 1 tsp. Chinese five spice
Instructions
- Prepare pork into 1/2 lb pieces or 1lb piece, place into a large ziplock bag.
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[/url] - Wash green onion throughly because we are going to use roots and top ends. Cut green onion into halves, crush garlic cloves and add into ziplock bag with ginger slices. Add rest of ingredients into ziplock bag as well.
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[/url] - Get ride of air as much as possible from ziplock bag and close tightly. Mix everything together using your hands so all ingredients will mix well and pork will evenly coated with marinade. Place it in a bowl or plate just in case they leak and marinate it in a refrigerator at least 2 hours to over night.
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[/url] - Preheated oven over 425 degrees.
Line a large baking dish (I recommend 4 quart roaster, about 3 inch deep for minimum splashes) with aluminum foil. Pour everything in ziplock bag in foil lined baking dish. Turn pork pieces fat side up and spread ginger, green onion and garlic pieces around.
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[/url] - With no cover, place into preheated oven and roast them until they are fully cooked and tender, 40 minutes for 1/2 lb pieces of pork and 1 hour for 1lb piece of pork.
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[/url] - Take them out after amount of time baked and flip pork piece upside down; pop it under high broiler for 2 to 3 minutes so pork surface will be crispy all around. Repeat process on sides as well, as it needs.
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[/url] - Cool it down in baking dish, at least 20 minutes to 30 minutes before slice.
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[/url] - Enjoy between slices of bread, steamed buns, topping for a bowl of ramen or just simply with warm cooked rice!
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Notes
If you want to make my BBQ Pork Bun recipe with this Char Siu Recipe follow the directions down below! 🙂
We are going to use the juice after cooking the char siu! Just discard all the solid vegetables by strain the sauce, and let it cool in the refrigerator for over night. You will see solid white fat on top of the surface, discard that as well, and bring the sauce in to a sauce pan, add additional 1/4 cup of chicken stock and bring it to boil. Make cornstarch water by mixing 1 Tbs. of cornstarch and cold water each. Pour slowly only half of the amount into the sauce while stirring. If it’s too watery, add more. If the texture is thick enough, then don’t add more. Now chop up your char siu into small pieces about 1/4-inch cubes and add into the sauce. 🙂 Let it cool before you using it as a filling, so it will be easier to handle!