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Outdoor Grilled Char Siew ( Chinese Barbecue Pork )
A good piece of Chinese barbecue pork is quite an art and it takes time and patience to prepare. This honey glazed pork is slightly charred and has a finger licking sticky glaze on it. The pork is at its best when grilled on an outdoor grill.
    Ingredients
    • 500g pork belly, Cut into large long strips 3 cm thick, skinless
    • 2tablespoon honey, dissolved in a little hot water
    • 1 cucumber, sliced to serve
    Marinade:
    Instructions
    1. Rinse and pat dry pork belly. Using a fork, prick some holes on the meat. This helps in better absorption of marinade into the meat for better flavour.
    2. Then place the pork belly in a container. Set aside.
    3. Put all ingredients for the marinade into a bowl. Mix well.
    4. Pour the marinade into the pork. Mix thoroughly so the pork strips are well coated with the marinade.
    5. Cover to marinade in the fridge for at least 2 hours but preferably overnight, turning occasionally.
    6. Remove the marinated pork from fridge to cool to room temperature for 1 hour before grilling.
    7. Place the marinated pork strips to drain on a plate.
    8. At the meantime, cook the remaining marinated sauce over low heat. Do stir constantly and cook until sauce is a bit thickened. This is the barbecue sauce (char siew sauce).
    9. Pour the barbecue sauce into a small bowl. Leave to cool. This sauce will be used to brush on the pork during grilling.
    10. The pork is finally ready for the grill.
    11. Prepare grill for INDIRECT HEAT.
    12. Lightly oil the grilling grate. Place the pork strips on the oiled grate and place a drip pan below the meat. Cover over indirect heat for about 20 minutes or until pork is ABOUT cooked.
    13. Turn the pork half-way through the grilling.
    14. Brush the pork strips with the barbecue sauce (char siew sauce). Turn the pork strips occasionally throughout the basting.
    15. When the pork is ABOUT cooked, transfer it to the grilling grate on the other side for DIRECT HEAT.
    16. Brush with some honey syrup.
    17. Allow to lightly brown over DIRECT HEAT on grilling grate for another 5 to 10 minutes or until done, turning occasionally. The meat should be slightly charred.
    18. Allow the grilled pork to cool for 10 minutes before slicing.
    19. Serve the barbecue pork as a main dish on a serving plate garnish with some sliced cucumbers, spring onions and red chillies.
    20. The tender and juicy barbecue pork also compliments well with a plate of the infamous dry wanton noodles.
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