BBQ pork (char siew)

Tried out another version of Char Siew but I think I still prefers the cook from wok version.

What you need:

800g pork belly, skinless, cut into 6” length x 1” thick

10g rock sugar

Seasoning

5 cloves garlic, peeled

5 shallots, epee;

40g coarse sugar

40g light soy sauce

20g dark sauce

20g Shaoxing rice wine

20g honey

Method

Pound garlic and shallot and extract the juice.

Place garlic and shallots into TM bowl, chop 5 sec/sp 10.  Sieve to a fine strainer to extract juice.  Clean TM bowl.

In a med bowl, mix seasoning ingredients with pork belly, cover and chill overnight.

In a wok, cook marinated pork for 20 mins.

Place marinated pork into TM bowl, cook 20 mins/120℃/reverse sp 1

Add rock sugar and continue to cook for 6 mins.

Add rock sugar and cook 6 mins/120 ℃/reverse sp 1

Remove pork belly and place it on a lined baking tray, Bake for 10 mins at 180℃.  Braise the pork belly with the sauce.  Serve the remaining sauce after cooked.

Preheat oven to 180℃, rub pork belly with the sauce and place it onto a lined baking tray.  Remaining sauce for later use.  

Bake for 10 mins.

Let it rest for 10 mins and slice.  Serve with sauce.

Enjoy!