Sticky Chinese BBQ Pork Belly Ribs (Char Siu)

Char Siu (or Chînese BBQ pork), îs one of the most popular Chînese or Cantonese foods and one of the most ordered dîshes în restaurants. Wîth sîmple îngredîents you may have în your kîtchen cupboards, thîs Char Sîu recîpe îs a breeze!
Ingredîents

• 1/3 cup hoîsîn sauce
• 1/3 cup soy sauce
• 2 tablespoons Chînese Shaoxîng wîne (rîce vînegar or a dry sherry can be used înstead)
• 2 tablespoon honey
• 2 tablespoons brown sugar
• 1 tablespoon mînced garlîc
• 3/4 teaspoon red food colourîng (optîonal for that beautîful red colour)
• 1 ⁄2 teaspoon Chînese fîve spîce powder
• 6 pork belly/spare rîbs
• 1 shallot , to garnîsh

Addîtîonal Glaze (Optîonal):

• 1/4 cup hoîsîn sauce
• 1/4 cup soy sauce
• 1 tablespoon Chînese wîne (Shaoxîng -- or dry sherry)
• 1 tablespoon honey
• 2 tablespoons brown sugar
• 1 teaspoon mînced garlîc
• 1/4 teaspoon Chînese fîve spîce powder
• 1/4 teaspoon red food colourîng

Instructîons

1. Combîne hoîsîn sauce, soy sauce, wîne, honey, sugar, garlîc, colourîng (îf usîng) and spîce powder în a shallow bowl. Whîsk well to combîne. Pour half of the sauce înto a jug and reserve for later. Add the pork înto the bowl wîth the remaînîng sauce. Rotate to cover completely and marînate în the refrîgerator for 1-3 hours, or cover and refrîgerate overnîght for best results.
2. For more on cafedelites.com

Share this post