Sticky Chinese BBQ Pork Belly Ribs (Char Siu)

Name: Sticky Chinese BBQ Pork Belly Ribs (Char Siu)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 1/3 cup hoisin sauce; 1/3 cup soy sauce; 2 tbsp Chinese Shaoxing wine (rice vinegar or a dry sherry can be used instead); 2 tbsp honey; 2 tbsp brown sugar; 1 tbsp garlic (minced); 3/4 tsp red food colouring (optional for that beautiful red colour); 1/2 tsp Chinese five spice powder; 6 pork belly spare ribs (about 2.2 pounds or 1kg); 1 shallot (to garnish); 1/4 cup hoisin sauce; 1/4 cup soy sauce; 1 tbsp Chinese wine (Shaoxing - or dry sherry); 1 tbsp honey; 2 tbsp brown sugar; 1 tsp garlic (minced); 1/4 tsp Chinese five spice powder; 1/4 tsp red food colouring

By Karina Carrel · CafedelitesPublic

Your rating · the average is public, yours is not

Char Siu (or Chinese BBQ pork), is one of the most popular Chinese or Cantonese foods and one of the most ordered dishes in restaurants. With simple ingredients you may have in your kitchen cupboards. This Char Siu recipe is a breeze!

Prep: 10 min
Cook: 45 min
Total: 55 min
Servings: 6

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This recipe was taken from Sticky Chinese BBQ Pork Belly Ribs (Char Siu) · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

0.33 cuphoisin sauce
0.33 cupsoy sauce
2 tbspChinese Shaoxing wine (rice vinegar or a dry sherry can be used instead)
2 tbsphoney
2 tbspbrown sugar
1 tbspgarlic (minced)
0.75 tspred food colouring (optional for that beautiful red colour)
0.5 tspChinese five spice powder
6pork belly spare ribs (about 2.2 pounds or 1kg)
1shallot (to garnish)
0.25 cuphoisin sauce
0.25 cupsoy sauce
1 tbspChinese wine (Shaoxing - or dry sherry)
1 tbsphoney
2 tbspbrown sugar
1 tspgarlic (minced)
0.25 tspChinese five spice powder
0.25 tspred food colouring

Steps

1
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.
2
After marinading, preheat oven to grill/broil settings on medium heat (176°C | 175°C). 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 flipping halfway through, basting two or three times with the reserved marinade on one side. Rotate with tongs and baste again with the marinade twice again while grilling/broiling.
3
Remove from oven and allow to cool.
4
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.
5
Cut pork into thick slices to serve. Serve over steamed rice and/or vegetables with the extra glaze.

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Per portion

Calories: ~81.2 kcal
Protein: ~2.5 g
Fat: ~0.2 g
Carbs: ~18.8 g
Fiber: ~0.4 g
Sodium: ~1518.3 mg

7 ingredients still need USDA food links. hoisin sauce, hoisin sauce are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Meat
Soy

Partial · 11/18 ingredients linked