A good piece of Chinese barbecue pork is quite an art and it takes time and patience to prepare. This honey glazed pork is slightly charred and has a finger licking sticky glaze on it. The pork is at its best when grilled on an outdoor grill.
Outdoor Grilled Char Siew ( Chinese Barbecue Pork )
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Ingredients
- 500 g Pork Belly, , Cut into large long strips 3 cm thick, skinless
- 2 tablespoon honey, , dissolved in a little hot water
- 1 cucumber, , sliced to serve
Marinade:
- 1 tablespoon brown sugar
- 1 tablespoon taucho, yellow bean sauce
- 1 tablespoon Hoi Sin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon garlic powder
- 2 pieces red fermented bean curd, reddish cheese
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
- Rinse and pat dry pork belly. Using a fork, prick some holes on the meat. This helps in better absorption of marinade into the meat for better flavour.
- Then place the pork belly in a container. Set aside.
- Put all ingredients for the marinade into a bowl. Mix well.
- Pour the marinade into the pork. Mix thoroughly so the pork strips are well coated with the marinade.
- Cover to marinade in the fridge for at least 2 hours but preferably overnight, turning occasionally.
- Remove the marinated pork from fridge to cool to room temperature for 1 hour before grilling.
- Place the marinated pork strips to drain on a plate.
- At the meantime, cook the remaining marinated sauce over low heat. Do stir constantly and cook until sauce is a bit thickened. This is the barbecue sauce (char siew sauce).
- Pour the barbecue sauce into a small bowl. Leave to cool. This sauce will be used to brush on the pork during grilling.
- The pork is finally ready for the grill.
- Prepare grill for INDIRECT HEAT.
- Lightly oil the grilling grate. Place the pork strips on the oiled grate and place a drip pan below the meat. Cover over indirect heat for about 20 minutes or until pork is ABOUT cooked.
- Turn the pork half-way through the grilling.
- Brush the pork strips with the barbecue sauce (char siew sauce). Turn the pork strips occasionally throughout the basting.
- When the pork is ABOUT cooked, transfer it to the grilling grate on the other side for DIRECT HEAT.
- Brush with some honey syrup.
- Allow to lightly brown over DIRECT HEAT on grilling grate for another 5 to 10 minutes or until done, turning occasionally. The meat should be slightly charred.
- Allow the grilled pork to cool for 10 minutes before slicing.
- Serve the barbecue pork as a main dish on a serving plate garnish with some sliced cucumbers, spring onions and red chillies.
- The tender and juicy barbecue pork also compliments well with a plate of the infamous dry wanton noodles.
Instructions
Enjoy!
First cut pork belly into large strips (3 cm thick, skinless). Rinse and pat dry.
Using a fork, prick some holes on the pork. This helps the marinate to penetrate into the meat to enhance the flavour.
Prepare all ingredients needed to marinate the pork.
Put all the ingredients into a bowl.
Mix until well combined.
Pour the marinade into the pork strips in a container. Mix thoroughly so the pork are well coated with the marinade.
Cover and marinade in the fridge for at least 2 hours but preferably overnight, turning occasionally.
Remove the pork from fridge, place on a plate and leave to room temperature, about 1 hour before grilling.
Heat up the remaining marinated sauce over low heat. Stir constantly and cook until sauce is slightly thickened, about 5 minutes. This is the barbecue sauce (char siew sauce).
Pour the barbecue sauce into a small bowl. Leave to cool. This sauce will be used later to brush on the grilled pork during grilling.
The pork is finally ready for the grill. I am using charcoal grill and Kingsford Match Light Instant charcoal briquettes.
First prepare the grill for INDIRECT heat. Place the charcoal briquettes on one side of the grill.
Using a long match, light the charcoal briquettes in the grill. It will take about 15 minutes for the charcoal briquettes to be hot enough for the grill. Use a grilling tong to even out the flame.
After about 15 minutes the charcoal briquettes are already mostly covered in ash and glow red. The charcoal grill is ready!
Keep the hot coal on half the grill and cook on the cooler half. The idea is to keep the meat away from the direct heat. Next place a drip pan beneath the meat you are cooking on.
Using grilling gloves, carefully put the grilling grate in its place. Now the charcoal grill is all set.
Lightly oil the grilling grate.
Place the pork strip on the oiled grate. Cook the pork strip on the grate over INDIRECT heat for 15 to 20 minutes or until ABOUT cooked.
Cover the grill.
Turn them half-way through the grilling.
Brush the pork strip with the barbecue sauce.
Turn the pork strip occasionally throughout the basting.
Cover the grill again after turning and brushing with the barbecue sauce.
When the pork is ABOUT cooked, transfer it to the grilling grate on the other side for DIRECT heat.
Brush with some honey syrup.
Allow to lightly brown over DIRECT heat on grilling grate for another 5 to 10 minutes or until done, turning occasionally. The meat should be slightly charred.
The juicy and tender barbecue pork is finally crafted.
Allow the grilled pork to cool for 10 minutes before slicing.
Slice the juicy and succulent grilled pork on a chopping board.
Serve the cut juicy barbecue pork as a main dish on a serving plate garnish with sliced cucumbers, spring onions and red chilies.
The grilled barbecue pork also compliments well with a plate of the infamous dry wanton noodles.
AS ALWAYS …. ENJOY!
