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Char Siu Pork Belly Recipe

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This recipe for Char Siu Pork Belly is from The Ueda Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Slices Pork Belly
2 qt.s Chicken Stock
Equal amounts Soy Sauce and Sugar (aprox-1/2 c each)
1T. Sake
1 t. Salt
Small amount of grated ginger



Sauce
1t. Salt
1t. Sesame Oil
1 T. Soy Sauce
1/2 t. White Pepper
2 T. Monk fruit Sugar /Honey
2 T. Coconut brown sugar/Sugar
2 T. Hoisin Sauce or Oyster Sauce
1 T. Sake
1/4 t. Chinese five spice powder
1 t. Baking Soda
Directions:
Directions:
Cut Pork Belly slices in three. Approximately the length of your index finger. In a stockpot place the pork, the chicken stock, soy sauce, sake, sugars, salt and fresh ginger. Add water enough to cover pork. Bring to a boil and simmer for one and a half to two hours until tender. Remove pork and drain on a rack for a few minutes. In the meantime, heat oil in a skillet. When hot, place pork in pan and fry until all sides are crispy. Remove pork and slice into three slice per piece. Place back into skillet, brush slices with sauce fry until charred. Flip over, brush with sauce again and continue to fry until both sides are charred.

 

 

 

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