Rare is the occasion for pork at home. The other half is pork-free, so I don't feel comfortable cooking. He of course doesn't mind but I still never wanted. Then many years down the road and with a couple of request, I made char siew while he was away. Char siew many a times tasted yet I wasn't really sure what should the ingredients be. Of course. Of course. When you have unselfish Chinese colleagues, you know you won't be short of recipes. But as particular as I am with the "porky" smell, ginger paste a must. Also with bbq sauce for my version.
Marinated for 4 hours and baked, the glossy and succulent char siew was paired with store bought garlic chilli sauce, cucumber, spring onion and rice.
1 piece (about 300g) pork belly - wash and pat dry
1/2 tbsp ginger paste
1 1/2 tbsp bbq sauce
1 tsp honey
1/2 tbsp dark soy sauce
1 1/2 tsp all spice powder
1/2 tbsp Chinese wine (optional)
Pepper and salt for taste
Marinate pork with all the ingredients.
Use a fork to poke to allow the ingredients to sip through.
Place in the fridge and marinate for at least 4 hours.
Rub oil on a baking tray.
Place pork (including the marinate) over. .
Bake at 180c for about 1 hour or till cooked, also flip to cook on the other side.
Remove from oven, cool down and slice.
Serve with chilli sauce, cucumber and spring onion.
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