When I was still living in a shared house, my housemate would make this amazing Char Siu using pork belly. After trying a piece, I was blown away and I immediately asked for the recipe. I’ve since made tweaks here and there based on what I have on hand and I wanted to share this recipe in hope that other overseas Singaporeans can have a taste of home when the homesickness hits.
I usually save the sauce that is to drizzle on white rice long after the char siu is gone. 😀
600g pork belly (without skin)
3T hoisin sauce
2T brown sugar
2T dark sauce
2T light sauce
1T chinese cooking wine
3/4t grated garlic
1/2t grated ginger
- Mix all the ingredients in a container large enough to store the pork belly while it marinates.
- Dry the pork belly and then coat it well with the sauce. Keep it covered in the fridge overnight.
- The next day, shake off the excess sauce from the pork and roast in the oven at 200 degree Celsius for 25-30 min, turning halfway and basting it with some of the sauce. The pork should be a little charred.
- Heat up the remaining sauce in a pan until it bubbles. Reduce it slightly and save it for drizzling over the roasted pork and white rice.