BBQ Pork or more commonly known as cha siu is a favourite with most people. Cha siu is so versatile and can be eaten with rice, noodles and bread! There are many different versions one can get – there are the sweet ones in the bao (steamed buns), the savourish ones eg those in wantan mee or wrapped in cheong fun (rice sheets), the ones serve with rice drenched in sweet sauce and served with chilli sauce etc etc. In Aus, I’ve seen it served just as it is – sliced thinly and served with a bit of soy sauce and sesame oil; the Japanese have theirs boiled; so you see, it’s a really versatile dish.
I first started to make my own cha siu a couple of years ago. The process used to be long and tedious and the cleaning up after that was horrendous. Since then, I’ve modified my recipe over and over again till I finally reach what it is today. Mine are not the savoury ones you get with wantan mee. It’s the sweetish ones use for baos and for cha siu rice. Just modify the sweetness according to your liking. A lot of the commercially sold ones have been dyed red to make it more attractive. But I don’t dye mine, I like it grilled with the sauce sticking to it. Yum!
- Pork belly
- Hoisin sauce
- Oyster sauce
- Soy sauce
- Sugar, lots of it
- Chinese cooking wine (shaoxing jiu)
- Mix seasoning together in a bowl. Adjust the taste according to your liking.
- Wash and drain pork belly. Place in a big container or mixing bowl. Pour sauce over it and season overnight.
- Preheat oven to 200. Line a baking tray with aluminium foil. Place meat on tray. Bake in oven.
- Occasionally, bask the meat with the sauce. After approximately 20 minutes, turn meat over and bask with more sauce. Bake for a for a further 20-30 minutes.
- Preheat a grill. Pierce meat with a fork and if the meat is cook, remove from the oven. Allow it to stand for 10 minutes. Then slice meat thinly.
- Coat the meat with leftover sauce. Place under the griller and grill till sauce thickens and sticks to the meat. Turn meat over and repeat the same step.