Outdoor Grilled Char Siew ( Chinese Barbecue Pork )

by Angie Liew

Check out How to Grill Chinese Barbecue Pork by Huang Kitchen on Snapguide.

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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.  

Outdoor Grilled Char Siew ( Chinese Barbecue Pork )

Recipe by Huang Kitchen, Angie Liew
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.
Course: Main
Cuisine: Chinese

Ingredients

  • 500 g Pork Belly, , Cut into large long strips 3 cm thick, skinless
  • 2 tablespoon honey, , dissolved in a little hot water
  • 1 cucumber, , sliced to serve

Marinade:

  • 1 tablespoon brown sugar
  • 1 tablespoon taucho, yellow bean sauce
  • 1 tablespoon Hoi Sin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon garlic powder
  • 2 pieces red fermented bean curd, reddish cheese
  • 1 tablespoon Chinese cooking wine
  • 1 teaspoon sesame oil

    Instructions

    • 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.
    • Then place the pork belly in a container. Set aside.
    • Put all ingredients for the marinade into a bowl. Mix well.
    • Pour the marinade into the pork. Mix thoroughly so the pork strips are well coated with the marinade.
    • Cover to marinade in the fridge for at least 2 hours but preferably overnight, turning occasionally.
    • Remove the marinated pork from fridge to cool to room temperature for 1 hour before grilling.
    • Place the marinated pork strips to drain on a plate.
    • 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).
    • Pour the barbecue sauce into a small bowl. Leave to cool. This sauce will be used to brush on the pork during grilling.
    • The pork is finally ready for the grill.
    • Prepare grill for INDIRECT HEAT.
    • 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.
    • Turn the pork half-way through the grilling.
    • Brush the pork strips with the barbecue sauce (char siew sauce). Turn the pork strips occasionally throughout the basting.
    • When the pork is ABOUT cooked, transfer it to the grilling grate on the other side for DIRECT HEAT.
    • Brush with some honey syrup.
    • 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.
    • Allow the grilled pork to cool for 10 minutes before slicing.
    • Serve the barbecue pork as a main dish on a serving plate garnish with some sliced cucumbers, spring onions and red chillies.
    • The tender and juicy barbecue pork also compliments well with a plate of the infamous dry wanton noodles.

Enjoy!

    To grill barbecue pork:

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First cut pork belly into large strips (3 cm thick, skinless). Rinse and pat dry.

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Using a fork, prick some holes on the pork. This helps the marinate to penetrate into the meat to enhance the flavour.

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Prepare all ingredients needed to marinate the pork.

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Put all the ingredients into a bowl.

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Mix until well combined.

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 Pour the marinade into the pork strips in a container. Mix thoroughly so the pork are well coated with the marinade.

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Cover and marinade in the fridge for at least 2 hours but preferably overnight, turning occasionally.

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Remove the pork from fridge, place on a plate and leave to room temperature, about 1 hour before grilling.

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Heat up the remaining marinated sauce over low heat. Stir constantly and cook until sauce is slightly thickened, about 5 minutes. This is the barbecue sauce (char siew sauce).

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Pour the barbecue sauce into a small bowl. Leave to cool. This sauce will be used later to brush on the grilled pork during grilling.

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The pork is finally ready for the grill. I am using charcoal grill and Kingsford Match Light Instant charcoal briquettes.

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First prepare the grill for INDIRECT heat. Place the charcoal briquettes on one side of the grill.

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Using a long match, light the charcoal briquettes in the grill. It will take about 15 minutes for the charcoal briquettes to be hot enough for the grill. Use a grilling tong to even out the flame.

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After about 15 minutes the charcoal briquettes are already mostly covered in ash and glow red. The charcoal grill is ready!

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Keep the hot coal on half the grill and cook on the cooler half. The idea is to keep the meat away from the direct heat. Next place a drip pan beneath the meat you are cooking on.

 

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Using grilling gloves, carefully put the grilling grate in its place. Now the charcoal grill is all set.

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Lightly oil the grilling grate.

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Place the pork strip on the oiled grate. Cook the pork strip on the grate over INDIRECT heat for 15 to 20 minutes or until ABOUT cooked.

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Cover the grill.

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Turn them half-way through the grilling.

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Brush the pork strip with the barbecue sauce.

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Turn the pork strip occasionally throughout the basting.

 

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Cover the grill again after turning and brushing with the barbecue sauce.

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When the pork is ABOUT cooked,  transfer it to the grilling grate on the other side for DIRECT heat.

 

P1120829 Brush with some honey syrup.

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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.

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The juicy and tender barbecue pork is finally crafted.

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Allow the grilled pork to cool for 10 minutes before slicing.

 

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Slice the juicy and succulent grilled pork on a chopping board.

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 Serve the cut juicy barbecue pork as a main dish on a serving plate garnish with sliced cucumbers, spring onions and red chilies.

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The grilled barbecue pork also compliments well with a plate of the infamous dry wanton noodles.

 

AS ALWAYS …. ENJOY!

     

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