Char Siew (Chinese Barbeque Roast Pork) is a popular dish in Cantonese Cuisine, typically sweet, sticky and red (due to red food colouring). It’s a dish that is always well-received by everyone from kids and adults to our old folks.
To achieve this plate of glistering, sticky, perfectly caramelized Char Siew is as easy as ABC – it took less than 15 mins to prep, at least 2 hours or overnight marination and 15 mins to roast!
*the black sticky coating around the char siew is not result from burnt. It’s actually the caramelization of the honey and black soy sauce used in the recipe.
This recipe also provide 2 method of roasting the Char Siew – Oven and Air Fryer
Here’s a short clip to show the step-by-step video on how easy to have this dish on your table tonight!
Perfectly Charred & Glistering HK Style Char Siew with Sticky-Fingy-Licking-Yumz Lacquer ~~~
*Step-by-step Video & Pictoral Guide for both Oven & Air Fryer Roasting
Recipe @ https://goo.gl/XCqmSY
Pin it @ https://goo.gl/T96fhm
Posted by EckitchenSg on Sunday, October 9, 2016
This recipe uses Skin-less pork belly.
We love the layering of fats and meat from the pork belly. For more health-conscious individuals, you can use pork shoulder for a leaner yet tender pieces of mouth-watering char siew.
This recipe also uses rose wine instead of the tradition Hua Tiao Wine for an extra sweet aroma to the piece of roast.
We also added Nam Yee (Fermented Bean Curd) for an extra umami oomph!
As mentioned, this recipe is very easy – just 3 steps (Add marinade, marinate overnight, Grill)
Add all the ingredients to marinate the pork belly
Mix until well combine and cover with cling wrap. Leave it in the fridge to marinate for at least 2 hours or overnightFor Oven Method
Half an hour before roasting, preheat the oven at 200 degree celsius – grill function
Place the marinated pork belly on a baking tray and drizzle a few tablespoons of the marinade over the pork belly
Roast the Char Siew for 20 mins. Flip and brush more marinade over the pork belly half way through the grilling.
Air Fryer Method
Preheat the air fryer for 5 mins at 180 degree celsius
Add the marinated Char Siew on the baking tray and drizzle a few tablespoons of marinade over. *I used baking tray in order to hold the marinade. If you do not have air fryer baking tray, any plates that can fit into the air fryer can also be used.
Roast the Char Siew in Air Fryer for 15 mins. Flip and add more marinade halfway through the roasting.
Both Oven and air fryer Char Siew will look like this when done. Reserve the caramelized marinade to drizzle over the char siew or for dipping.
*should there be any unused marinade from marinating the char siew, just heat the marinade in a pot over stove top until it thickened. Use it to drizzle over rice or char siew.
Remove the char siew from the tray and slice.
Serve and Enjoy!!
- 450g Pork Belly (Skin Remove)
- 2 tablespoon Sesame Oil
- 2 tablespoon Caramelized Dark Soy Sauce (or Dark Soy Sauce)
- 4 tablespoon Honey
- 2 tablespoon Oyster Sauce
- 2 tablespoon Rose Wine
- 2 pieces Nam Yee (Fermented Beancurd)
- 1 teaspoon Five Spices Powder
- 1 teaspoon Ground White Pepper
- Add all the marinade into a bowl with the pork belly
- Mix and ensure that every part of the pork belly is well coated with the marinade
- Cover with cling wrap and chill in the fridge for at least 2 hours or overnight
- Half an hour before roasting, preheat the oven at 200 degree celsius -
- Place the marinated pork belly on a baking tray and drizzle a few tablespoons of the marinade over the pork belly
- Roast the Char Siew for 20 mins.
- Flip and brush more marinade over the pork belly after 10 min of grilling. Brush more if needed
- Preheat the air fryer for 5 mins at 180 degree celsius
- Add the marinated Char Siew on the baking tray and drizzle a few tablespoons of marinade over.
- Roast the Char Siew in Air Fryer for 15 mins.
- Flip the char siew and add more marinade 8 mins after grilling. Add more if needed
- Remove the char siew from the tray and slice
- Drizzle over the caramelized marinade from the grilling
- Should there be any marinade left over (yet to use for the grilling) just thicken it in a pot over stove top.
- Drizzle over char siew, rice or use as a dipping sauce.