Wednesday, 16 December 2009

Homemade BBQ Pork (Char Siu) 叉燒

This was dinner last week - homemade char siu using Lee Kum Kee 李錦記 ready made char siu sauce. It's easy to make as the marinade is ready to use and for a stronger flavour, I added a dash of five spice powder onto the pork.

Pork butts (the shoulder of the pig) or pork tenderloins are usually used for making char siu but I have used pork belly this time as B likes his meats a little fatty.

500g pork belly
4 tbsp of Lee Kum Kee char siu sauce
Dash of Chinese five spice powder

Marinate pork with 4 tablespoons char siu sauce and dash of five spice powder for at least 3 hours, preferably overnight.

Roast pork in pre-heated oven at 180°C (fan forced mode) for about 20 minutes, turn the pork over and baste with more sauce, roast for another 20 minutes.

Reserve remaining marinade and boil it in a saucepan. Pour sauce over sliced pork. Dish and serve.


Welles Tan said...

Very nice photos and very interesting bloging!

Mummy B said...

Welcome Welles! Thanks for your kind words, it's very encouraging. ;)

Teichtorte said...

Nice Blog, I Like it!

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