Pork Belly Ribs Char Siu
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- 33⅓ ml hoisin sauce
- 33⅓ ml soy sauce
- ⅔ tbsp rice vinegar
- ⅔ tbsp honey
- ⅔ tbsp brown sugar
- ⅓ tbsp garlic
- ¼ tsp red food coloring
- ⅛ tsp Chinese five-spice powder
- 2 Pork belly spare ribs
Combine hoisin, soy, rice wine, honey, sugar, garlic, colouring and spice in a bowl and whisk well to mix. Set aside 1/4 of the mix. Add the pork to the remaining 3/4, cover completely, run in and leave to marinate for 1-3 hours (overnight even better)
After marinating preheat oven to grill / broil on medium heat 180 Deg C. Drain pork and place in oven dish on a raised grill.
Grill / broil for 30 mins on one side marinating with set aside marinade from early two or three times. Turn and cook for 10-15 longer - again adding marinade
Remove from oven and allow to cool
Optional - Additional marinade can be made (use half original recipe), place is saucepan and simmer for 5-8 mins until it’s has thickened. Be careful not to burn and allow to cool slightly.
Cut pork into thick slices, serve over steamed rice and/or vegetables with the extra (optional) glaze poured over the meat