Char siu poêlé (porc barbecue chinois)

Ingrédients

• 500 g Pork belly (without skin)
• 2 tablespoons Honey (or Maltose, dissolved in a little hot water)
• Sliced cucumber and tomatoes (to serve)
• 1 tablespoon Brown Sugar
• 1 tablespoon Taucho (or Crushed yellow bean sauce)
• 1 tablespoon Hoisin sauce
• 1 tablespoon Oyster sauce
• 1 tablespoon Light soy sauce
• 2 pieces Red fermented bean curd
• 1 tablespoon Chinese cooking wine
• 1 teaspoon Sesame oil

Préparation

1. 1

   Cut pork into strips about 3 cm wide and 18 – 20 cm long. Place the pork strips into a casserole. Using a fork, pork all over the pork belly. Then add in the marinade. Blend well so the pork strips are coated well. Cover and leave for at least 2 hours, preferably overnight, stirring occasionally.

2. 2

   Pour the marinade into the happy call pan and add 100 ml water.

3. 3

   Bring the sauce to a boil.

4. 4

   Add in the marinated pork belly and cook on all sides first.

5. 5

   Reduce heat to low.

6. 6

   Cover the pan and continue cooking for 45 minutes.

7. 7

   Turn the meat every 10 minutes. Baste the pork with the marinade to coat it well with sauce. Also make sure it doesn’t burn at bottom.

8. 8

   Brush the pork with the honey when sauce reduced and starts to thicken. Continue to turn once or twice. Turn it more often towards the end of the cooking. Add a bit more HOT water if necessary to prevent the sauce from burning which will make it bitter.

9. 9

   Remove the char siew and set aside to cool before slicing it.

10. 10

    Add in some water to thin the sauce in the pan.

11. 11

    You can use the sauce to drizzle over the char siew.