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cantonese roast pork (char siu)

★★★★★ 3
a recipe by
Jo Anne Sugimoto
Kaneohe, HI

This roast pork is so delicious, especially when you are having won ton soup on a cold evening. It is also very good with chinese hot mustard, as a side dish.

★★★★★ 3
serves Serves 4

Ingredients For cantonese roast pork (char siu)

  • 1 1/2 lb
    pork belly, unsliced
  • 2 Tbsp
    rice wine
  • 2 Tbsp
    soy sauce
  • 2 Tbsp
  • 3 clove
    garlic, minced
  • 1 Tbsp
    hoisin sauce
  • 1/2 tsp
    chinese five spice powder
  • 2 Tbsp

How To Make cantonese roast pork (char siu)

  • 1
    In a large bowl, mix together the rice wine, soy sauce, sugar, garlic, hoisin sauce and chinese five-spice powder.
  • 2
    Rub pork belly with marinade mixture and marinate for 2 to 3 hours in the refrigerator.
  • 3
    Preheat oven to 325 degrees.
  • 4
    Rub excess marinade of the pork belly, not all of it. Place the pork belly in a roasting pan and roast it for 40 - 45 minutes.
  • 5
    Flip the pork belly over after 20 minutes and brushing honey on the surface.
  • 6
    The pork belly is done when the outsides begin to crisp and blacken and the center of the pork belly feels as firm as a tight fist.
  • 7
    Remove from the oven and let it rest for about 10 minutes then transfer to a cutting board and slice into thin pieces.
  • 8
    Serve with rice or noodles, or with won ton soup.

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