Chinese Barbecue Pork Belly Ribs was known as a popular method to prepare and flavor barbecued pork for all of Cantonese dish. It is referred to siu mei, Chinese roasted meat. To make sticky Chinese barbecue pork belly ribs you simmer it until meltingly soft and then tossed with sticky, spicy glaze. The sticky sauce is coated at the end after the meat well cooked. Most people do not marinate the chicken. But it does not make the beef become lousy taste.
How to Make Sticky Chinese Barbecue Pork Belly Ribs (Char Siu)
Since Char siu do not need any marinate process, then to make sticky Chinese barbecue pork belly ribs do not need to take much time. So it becomes a right choice for you that do not have much time to prepare the food. You probably want to serve it as a dinner or lunch menu on your plate. Here the best recipe!
- Six spare ribs pork belly
- 1/3 cup soy sauce
- 1/3 cup hoisin sauce
- 2 tbsp Cantonese Shaoxing wine
- 2 tbsp honey
- 2 tbsp brown sugar
- 3/4 tsp red food coloring
- 1 tbsp minced garlic
- 1/2 tsp Chinese spice powder
- Two scallions
1Whisk soy sauce, hoisin sauce, wine, garlic, honey, sugar, spice powder and coloring until combined. Marinade the meat with half of this sauce mixture on the refrigerator for 1 to 3 hours.
2If it was done, drain the chicken and put into a pan that was lined with aluminum foil. Then heat oven to 176°C, wait until already heat. Grill the meat for 30 minutes on every side until it well cooked. After that, take it from the oven and remain until it becoming cool.
3Boil the rest of the new sauce that you made until it has thickened. Use a medium heat and always look into it because it won’t take a long time. Pour into the sliced meat on a plate. Serve them over warm rice with vegetables.
By taste the sticky Chinese barbecue pork belly rib, you might be feeling of first layers of the meat as the result of the slow-cooked process. The, after other bites the second layer is feeling from crisped meat that comes with a little seasoning and cooking oil. The last segment coming from the chili, soy, lemongrass, and sugar which are counted over the fried meat and boiled until the fresh sauce is glossy and thick. You are sure would enjoy those layers of taste that the meat comes with.
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