- Pork-belly, cut to to 1.5-2 inches thick.
- Minced Garlic, White Pepper, Fermented Red Bean Curd, Oyster Sauce, Sesame Oil, Dark Soy, lots of Sugar (brown sugar, better flavor), Salt, Honey, 5-spice Powder, red-edible coloring (optional) and Shaoxing Wine. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by marinating the Pork-belly with all the Marinating Ingredients – overnite.
Make sure the Pork-belly are at room-temperature (out of the Fridge for at least an hr) b4 Pan-frying. Btw, U do need some-kind of non-stick pan or pot, else washing will be a helluva job…LoL. Gentle-saute the Pork-belly (together with the marinating sauce) on a very low heat, with lid cover. Turn and flip the Pork-belly regularly to ensure even cooking and avoid burning. Add a little water if too dry. After abt 45-mins to an hr, the Pork-belly will softened and caramelized.
This step is optional. While U can now slices the BBQ pork and serve but The VianD like to grill it a little to get a little char on the Meat. Here’s how U do it. To further enhance the texture and flavors , simply oven-grill the Pork-belly (brush a little Honey all over) for a couple of mins @ abt 220C (preheated) or for as burned as you want your BBQ Pork to be. Let the pork rest for at least 10-15 minutes. Slice to prefered thickness and ur “Char Siew (BBQ Pork Belly)” is ready to be served.