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Sesame Oil (1/2 tsp)
Rice Wine (1 tsp)
Char Siu Sauce (2 oz)
Cooking Oil (1 tsp)
Soy Sauce (1 tsp)
Oyster Sauce (0.5 oz)
Honey (3/4 tsp)
Granulated Sugar (1 Tbsp)
Salt (1/2 tsp)
in a large bowl. Stir until well combined. Pat dry
Pork Belly (2.2 lb)
with a paper towel.
Put the pork belly into the marinade and mix well then wrap with cling wrap and refrigerate overnight.
Remove pork belly from the fridge, and leave to come to room temperate for at least an hour. Preheat the oven to 230 degrees C (445 degrees F) steam bake.
Put pork belly on a wire rack in a roasting tray, and keep a space between each piece. Spray the
Nonstick Cooking Spray (as needed)
on both sides of the pork belly.
Put the tray on shelf 3 (middle of oven) for 10 minutes.
After 10 minutes, turn the oven down to 180 degrees C (350 degrees F), and bake for another 30-40 minutes.
In the last 10 minutes, remove the tray and turn the pork belly.
Scoop 1 big spoon of
Maltose (to taste)
into a microwave-safe bowl and add
Water (1 tsp)
. Melt maltose in the microwave for 30 seconds. Add more time if you need, be careful it will be very hot.
When pork belly has good color on top, take them out from the oven. Brush maltose on all sides of pork and leave at room temp to cool a little.
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