Garlic Char Siew (Chinese Barbecue Pork)

This is the third version of Chinese Barbecue Pork in my blog. The first one was marinated and grilled, second was marinated and pan fried. In this third version the sauces for the marinate are cooked until fragrant before using as marinade for the pork. I choose to pan fry the pork.

📝 Ingredients

• 2 whole garlic (minced)
• 3 tablespoons Oyster Sauce
• 4 tablespoons soy sauce
• 4 tablespoons sugar
• 3 tablespoon Chinese wine
• 2 teaspoons five spice powder
• 500 ml water
• 1 teaspoon cornflour
• 1 tablespoon water
• 2 pieces pork belly (300g each piece)
• 1 tablespoon oil

👨‍🍳 Instructions

1. 1--- Garlic Char Siew Sauce ---
2. 2Heat up 2 tablespoon oil and fry minced garlic until fragrant.
3. 3Add in the sauces, sugar, Chinese wine, five spice and water.
4. 4Bring to a boil.
5. 5Lower the heat and continue to boil for 5 minutes.
6. 6Thicken with the cornflour mixture.
7. 7--- Char Siew ---
8. 8Tender the pork belly by tapping with the back of a knife/ cleaver
9. 9Heat up 1 tablespoon oil in a non stick pan.
10. 10Put in the pork belly and pan fry on all sides until fragrant.
11. 11Add in the garlic char siew sauce and bring to a boil.
12. 12Lower the heat and cover the pan. Continue to cook until the pork belly is brown.
13. 13Brush the meat with a thin layer of honey the last 5 minutes of cooking for extra sweetness and gloss.
14. 14Dish up and cut into slices before serving.