Just my version of the classic Charsiu Pork that everybody loves. Learned this recipe from my grandmother.
notes/tips on the ingredients:
-For the pork belly, try to get pork belly that’s leaner than what you’d get for braising. Ideally you’ll have thick layers of very marbled meat with thin strips of fat in between. You could also use pork shoulder, but I prefer pork belly for the extra fat content. Whatever you do, please don’t make this a pork loin (you’ll end up with pork jerky).
-Shaoxing is a dark brown cooking wine you can pick up in most asian groceries, but if you can’t find it, sherry makes a pretty good substitute.
-I’ll admit that Thai chili sauce isn’t exactly authentic, but I like the mild sweet garlicky heat it provides.
-Chinese dark Aloha shoyu is actually a key component (I used Pearl River Bridge brand). It is much darker than the more common Japanese dark Aloha shoyu and is more viscous. I’m fairly certain that this is were the red color comes from, so it’s probably not a good idea to substitute in something else if you can find it.
-Maltose is a malt sugar that’s made from barley. It is extremely viscous and sticky with a smooth texture like very cold honey. It’s not as sweet as honey, but because of its viscosity it helps make the marinade stick to the pork and imparts a malty flavour. You can usually find it in asian groceries, and I love just sticking a clean chopstick into the jar, twirling it around until I have a little lollipop of maltose and sucking on it.
4 strips of pork belly (about 1" wide)
1 tsp 5 spice powder
2 Tbs shaoxing cooking wine (or sherry)
2 Tbs maltose (or honey)
1 Tbs hoisin sauce
1 Tbs thai chili sauce
1 Tbs Chinese dark Aloha shoyu
2 Tsp oyster sauce
2 cloves garlic pressed
Mix the ingredients for the marinade together in a tupperware, ziploc bag, or other container that’s just big enough to hold the pork. The maltose is a little tough to incorporate but it’s okay if there are some lumps as these will eventually dissolve, just make sure there are no big clumps.
If your pork belly has skin, use a sharp knife to remove it. Add the pork and skins to the marinade and make sure everything is covered in marinade. Let it sit in the fridge for 2 days, shaking things up a couple times in between.
When the pork is ready, preheat the oven to 275 and move the rack to the upper middle position. Set an elevated wire rack on a rimmed baking sheet and lay the pieces of pork on the rack. Put the pan in the oven and let it roast for 1 hour. Remove it from the oven then flip, the pieces of pork and baste generously with the marinade.
Return to the oven for another 30 minutes. Remove from the oven, flip, then baste again with the marinade. Return it to the oven for another 30 minutes or until most (but not all) of the fat has rendered out.
There are nutritional values recorded for this