I found the char sui pork recipe on the Tesco Real Food website when searching for a new recipe for pork belly slices.
Once the pork has been marinaded overnight, the end result is a delicious, rich and sticky Chinese glaze...the flavours infuse and then cooking is pretty quick. A great dish to make when preparing a Chinese feast, or enjoy with boiled rice and greens. I decided to use the remaining marinade to serve with the pork, rather than discarding it - I've added an extra instruction to simmer it while the pork is grilling.
Tip
- This char sui pork recipe is easily adapted if you’re cooking for less or more people.
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How to make this Char Sui Pork
Ingredients
- 2 tbsp hoisin sauce
- 2 tsp Chinese 5 spice
- 0.5 tsp paprika
- 3 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp rice wine
- 1 tbsp tomato ketchup
- 1 tbsp honey
- 500g pork belly slices
Instructions
- Mix all the ingredients, except the pork, in a small mixing bowl. Place the pork in a shallow dish. Pour over the marinade and mix well. Cover and refrigerate overnight.
- Preheat the grill to high. Remove the pork from the fridge, to bring to room temperature. Place the pork belly slices onto a lined grilling rack and transfer the remaining marinade into a small saucepan. Cook the pork for 4 to 5 minutes on one side, until dark around the edges. Turn and cook for another 2 to 3 minutes, until golden and cooked through.
- Meanwhile, bring the marinade to a gentle simmer and cook for 8 to 10 minutes. Transfer to a jug and serve with the pork.
- Transfer to a warm plate, cover with foil and it rest for 5 minutes. Slice and serve immediately. We enjoyed ours with rice and greens.
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Char Sui Pork
Equipment
Ingredients
- 2 tbsp hoisin sauce
- 2 tsp Chinese 5 spice
- 0.5 tsp paprika
- 3 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp rice wine
- 1 tbsp tomato ketchup
- 1 tbsp honey
- 500 g (1.1 lb) pork belly slices
Instructions
- Mix all the ingredients, except the pork, in a small mixing bowl. Place the pork in a shallow dish. Pour over the marinade and mix well. Cover and refrigerate overnight.
- Preheat the grill to high. Remove the pork from the fridge, to bring to room temperature. Place the pork belly slices onto a lined grilling rack and transfer the remaining marinade into a small saucepan. Cook the pork for 4 to 5 minutes on one side, until dark around the edges. Turn and cook for another 2 to 3 minutes, until golden and cooked through.
- Meanwhile, bring the marinade to a gentle simmer and cook for 8 to 10 minutes. Transfer to a jug and serve with the pork.
- Transfer to a warm plate, cover with foil and it rest for 5 minutes. Slice and serve immediately. We enjoyed ours with rice and greens.
Notes
- This char sui pork recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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