Sticky Chinese BBQ Pork Belly (Char siu)

[BGKYSmoker]

Doing another belly cook/bbq

Thick cut belly

My items for the marinade.

Once mixed well prepare for the pork.

Im going for an overnight.

INGREDIENTS

• 1/3 cup hoisin sauce
• 1/3 cup soy sauce
• 2 tablespoons Chinese Shaoxing wine (rice vinegar or a dry sherry can be used instead)
• 2 tablespoon honey
• 2 tablespoons brown sugar
• 1 tablespoon minced garlic
• 3/4 teaspoon red food colouring (optional for that beautiful red colour)
• 1 ⁄2 teaspoon Chinese five spice powder
• 6 pork belly/spare ribs
• 1 shallot , to garnish (opt)

Additional Glaze (Optional):

• 1/4 cup hoisin sauce
• 1/4 cup soy sauce
• 1 tablespoon Chinese wine (Shaoxing -- or dry sherry)
• 1 tablespoon honey
• 2 tablespoons brown sugar
• 1 teaspoon minced garlic
• 1/4 teaspoon Chinese five spice powder
• 1/4 teaspoon red food colouring.

INSTRUCTIONS

• Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and spice powder in a shallow bowl. Whisk well to combine. Pour half of the sauce into a jug and reserve for later. Add the pork into the bowl with the remaining sauce. Rotate to cover completely and marinate in the refrigerator for 1-3 hours, or cover and refrigerate overnight for best results.
• After marinading, preheat oven to grill/broil settings on medium heat (176°C | 350°F). Drain pork and discard the marinade. Line a baking pan with baking/parchment paper or aluminium foil. Place pork onto pan and grill/broil for 30 minutes on one side, basting two or three times with the reserved marinade. Rotate with tongs and baste again with the marinade twice again while grilling/broiling.
• Remove from oven and allow to cool.
• If you like additional glaze, combine all of the (extra) glaze ingredients into a small saucepan. Bring to a boil; reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high). Remove from heat and allow to cool slightly
• Cut pork into thick slices to serve. Serve over steamed rice and/or vegetables with the extra glaze

 

[crazymoon]

Rick, I'm in!

 

[SmokinAl]

It sure sounds like it's gonna be real good!
Al

 

[BGKYSmoker]

Got em on the grill right now.

 

[Bearcarver]

Fantastic!!
Gotta be Mighty Tasty!!
Nice Job, Rick!!
Like.

Bear

 

[jcam222]

My god that looks decadently delcious!!!!! Nice

 

[S-met]

Have you used the glaze for jerky? Wife's been bugging me for a sticky jerky and that just might be what I'll try.

 

[BGKYSmoker]

I have not used the glaze for jerky but i bet its good.

Thanks everyone for the likes.
And
MERRY CHRISTMAS TO Y'ALL