Char Sui Pork
Deborah
Marinate pork belly slices overnight in a delicious, rich and sticky Chinese glaze...cook in 10 minutes the next day!
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Marinading time - overnight: 1 day d
Total Time 1 day d 15 minutes mins
Course Main
Cuisine Chinese
- 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
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.
- This char sui pork recipe is easily adapted if you’re cooking for less or more people.
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Keyword chinese 5 spice, hoisin, pork belly slices, quick meal