Char sui (Chinese Barbecue Pork) is one of my all time comfort foods. Growing up in Hong Kong, Char Sui is the lynch pin for so many meals. Served with rice and veggies, in noodles, in buns and just by itself as a snack, its salty sweet bbq flavour is completely addictive. However of course so are all the nasty additives, colourings and msg you can find in it nowadays- not in a good way of course.
When I first stumbled across this recipe I was not convinced it was going to taste as good. But oh boy is it on the money! Simply marinade and roast. We serve with chinese greens stir fried with garlic or we make coconut rice (or try cauli mash/parsnip rice)
- 800g Pork Belly (I buy organic pasture raised)
- 50mls Tamari/Coconut aminos
- 2 tbsp Honey
- 1 inch of Ginger finely sliced
- 3-4 Garlic cloves mashed
- 1/2 tbsp Chinese 5 Spice
- 1 tbsp Chinese Rice wine
- 1tbs Coconut oil
- Marinade the meat for at least 6-8 hours with all of the ingredients. Best left over night. I have made it by marinading for an hour too!
- Heat your oven and roast the belly (skin side up)for at least an hour-1.5 hours. Checking on it. Add a little water to the roasting pan during cooking time to keep it moist and to make the 'gravy'
- Serve with chinese greens/broccoli stir fried with garlic and coconut rice