Authentic Malaysian Chinese Barbecued Char Siew Recipe

Opps, to much red colouring! But the taste is nice!

My regular pork supplier had some nice fresh pork belly and I snapped them up without actually planning of what to do with it! Anyway it was a weekend and I decided to fire up my ‘small’ barbecue pit to grill some nice Char Siew from the pork belly. I let the charcoal turned into amber first before I start barbecuing so that the meat would turn out nice. By the time I finished cooking the Char Siew and cut them into slices, my kids already started eating them nonstop and left half of it for dinner! So, I guess it must have turned out ok or they were very hungry waiting for me to barbecue the char siew! Ha ha ha!

Ingredients
Pork Belly, 1 cut
Five Spice powder, 1 teaspoon
Sugar, 3 table spoons
Light soya sauce, 2 table spoon
A little red food colouring (optional)
Chinese cooking wine, 1 teaspoon

Marinade the pork belly for at least one hour before you BBQ it. Barbecue the pork belly using charcoal that has turned into amber until well done. Alternatively you can use oven to roast the pork belly, 180 Deg C for 1 hour. Eat with rice cooked using chicken stock!

Related Post
1) http://peteformation.blogspot.com/2009/07/my-second-attempt-at-making-crispy.html
2) http://peteformation.blogspot.com/2008/10/wong-kee-pudu-hailam-chicken-rice-and.html
3) http://peteformation.blogspot.com/2008/09/bbq-restaurant-jalan-ipoh-kuala-lumpur.html