If you’re lucky enough to live near a Chinatown or Asian plaza, I’m sure you’ve seen it.
Through the windows of Chinese barbecue shops, you will see char siu, whole roasted ducks, soy sauce chickens, five-spiced roast pork with the crunchiest skin imaginable. The food served at these take-out meat counters or some restaurants you can dine in.
The recipe I show you will not be authentic version but it is intended to be a casual, quick-meal option assembled from what’s available in your pantry.
The leftover you can freeze them and defrost whenever you are craving.
Char Siu Pork Recipe
- 2 lbs pork belly or pork shoulder
- 1 1/2 tsp five spice powder
- 1 tbsp minced garlic
- 1 tbsp minced shallot
- 3-4 cloves garlic
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 bag Noh Chinese Char Siu Mix
- 1/2 cup coconut juice
- In the medium pot, add one cup of water to Noh Chinese Char Siu Mix. Whisk until it all dissolved. Then add all the ingredients above to your mixture. Turn on stove to medium heat, simmer the sauce. Pinch some black pepper. Let the sauce cool down before you soak the meat in.
- Let's marinate for 2 hours or overnight.
- When ready to cook the pork, preheat the oven for 350 degrees. Place pork on a rimmed baking sheet on an elevated rack. Bake for 15 minutes, flip pieces over and bake for another 15 minutes.
- Remove pork pieces to a cutting board, when cool enough to touch, slice pork pieces into 1 thickness desired slices.