Char Siu Pork Belly
I threw together this recipe after listening to Nigella Lawson’s How To Eat audiobook (a must-listen if you haven’t already). Instead of steamed buns, I made folded bao buns and pickled veg to go with the pork belly. If you want to make your own buns and pickled veg, you can find the recipes below.
Serves 2 (or 1 if you eat like me)
Hands-on Time 15 minutes
Cooking Time 45 minutes
Ingredients
2½ tbsp tomato ketchup
2 tbsp hoisin sauce
2 tbsp soy sauce
2 tbsp runny honey
2 tbsp soft dark brown sugar
1½ tbsp mirin rice wine
½ tsp sesame oil
½ tsp Chinese five spice
2 garlic cloves
Half thumb-sized piece of root ginger
500g pork belly strips (approx. 1cm wide)
Equipment
Mixing bowl
Micrograter
Spoon
Ovenproof dish
Method
1. Preheat the Oven
Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4.
2. Make the Sauce
In a mixing bowl, combine the tomato ketchup, hoisin sauce, soy sauce, honey, brown sugar, mirin, sesame oil, and Chinese five spice.
Peel and grate the garlic and ginger into the bowl. Mix well with a spoon.
3. Prepare the Pork Belly
Pour one quarter of the sauce into the ovenproof dish.
Add the pork belly strips to the dish and spoon another quarter of the sauce over them.
4. Cook the Pork Belly
Bake on the middle shelf for 15 minutes. Baste the pork with the sauce in the dish.
Cook for another 15 minutes, then baste with a third quarter of the reserved sauce.
Cook for a final 15 minutes until the pork is caramelised and the fat is soft but holds its shape.
5. Serve
Remove the pork from the oven and let it rest briefly. Halve the strips for serving.
Drizzle with the remaining sauce.
Enjoy!
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