Chinese Quick Char Siu Belly Pork (stove top)

Char Siu without roasting or BBQ’ing or waiting hours for a slow roast! This version packs a Char Siu flavour punch without the marinating and long roasting. The caramelisation comes from the honey pan fried on a moderate heat near the end of cooking, resulting in super tender pork with an amazing BBQ -like crust! And what I Love about this recipe; you get lots of extra Char Sui sauce for dipping.

Ingredients (serves 4 with side dish)

4 large belly pork strips (fat on)
4 tablespoons hoisin sauce
3 tablespoons light soy
1 teaspoon dark soy (optional but helps with colour)
1 teaspoon chinkiang Black rice vinagar
1 tablespoon of sugar ( I like to use coconut or palm but any will do)
2 tablespoons of runny honey
1 tablespoon chinese 5 spice
1 teaspoon chopped ginger
1 teaspoon chopped garlic
A few drops of natural red food colouring (optional but gives that take away style red colour)
1 pint of cold water
Oil for frying
Spring onions for garnish

Chinese Char Siu Belly Pork HomeDelish

Instructions

1. Mix all the I ingredients well (except the spring onions) with the water in a bowl
2. Lay the belly pork on a cold frying pan and pour the mixture over it
3. Simmer with a lid on for a good 40 mins to 1hr, until the belly pork is soft but not falling apart
4. Slice the spring onions on a diagonal
4. Heat another frying pan with a little oil on a medium heat and place the belly pork on this pan. Keep on eye on this, turning occasionally. You are looking to get them a little caramelised

(It’s at this point I recommend you cook your sides, I like to serve with egg fried rice)

5. While you caramelise your belly pork, simmer the remaining liquid on the pan on a high heat until thickend.
6. Stack your belly pork and using tongs hold the fat side down to crisp up the edges
7. Slice up the belly pork into bite size pieces, place on a serving plate, pour over the sauce
8. Garnish with spring onions
9. Enjoy with your favourite sides. 

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