I fell in love with Char Siu Pork in Hong Kong. It’s such a great flavouring for pork.
I wanted to try and make my own version but by roasting a belly pork joint so it has crisp sweet crackling on top.
Recipe Serves 4 – if possible marinade the pork the day before cooking it.
1.5 kg Pork belly Joint
500ml Beef Stock
6 tablespoons Soya Sauce
4 tablespoons Hoi Sin Sauce
4 Tablespoons Honey
4 Tablespoons Sugar
1 teaspoon 5 spice
1 teaspoon Sichuan pepper
1 teaspoon Sesame oil
1/2 teaspoon white pepper
2 tablespoons of Shaoxing wine (or sherry)
1. First mix all the marinade ingredients and place in a saucepan over a mild heat.
2. Simmer till sugar has melted and the sauce becomes thick.
3. Leave to cool.
4. Once cooled pour into a container and place the pork belly joint skin side up into the container making sure only the bottom of the pork belly is in the marinade and the skin has no marinade on it.
5. Leave overnight to marinade (or 4 hours minimum).
6. Around an hour before cooking rub the pork skin with salt and lemon juice still leaving the underside in the marinade.
7. Before cooking pre heat oven to 200 c (390f has mark 6).
8. Boil the beef stock and pour it into a large rectangular baking tin, add most of the marinade to the stock in the baking tin. (keep the remaining marinade aside for later).
9. Remove pork from the remaining marinade keeping skin clean of marinade. Get a wire rack and place over the stock filled baking tin.
10. Place the pork skin side up onto the wire rack above the stock.
11. Place pork in the pre heated oven and roast for 2 hours (or until the crackling is nice and crispy) don’t worry if the outside is blackened the inside should be perfectly succulent. Around 5 minutes before taking the pork out of the oven brush the remaining marinade on the crackling for extra flavour.
11. Carve into thick slices and serve with plain rice or my special fried rice recipe below.
Special Fried Rice-
1 cup basmati rice
3-4 Spring onions
Handful of prawns
4 rashers streaky bacon
1/2 cup of peas
1. Put rice on to boil. Or just use microwave rice for ease.
2. Chop the spring onions.
3. Slice the bacon.
4. Once the rice is almost ready heat some oil in a wok or frying pan and add a few drops of sesame oil, soya sauce and some white pepper.
5. Add the Spring onions bacon and prawns.
6. Crack the egg into a ramekin and beat with a fork.
7. Add cooked rice to the wok and stir ingredients.
8. In a separate small frying pan heat some oil and pour in the egg. Use a fork to move the egg around almost scrambling it, when it’s almost solid but still slightly soft add to the wok and break egg up into the rice.
9. Serve the rice.