char siu barbeque pork theurbanpocketknife

So….this is a hack of a recipe…it’s really not a recipe at all.  I saw some beautiful pork belly at Sunrise Market a while back and had to buy some.  Strolling around the aisles of marinades a plenty, I found a jar of char siu sauce to go with it.

Slice the pork belly in 3/4″ slabs, mush some char siu sauce around it (helps to throw it in a big ziplock bag) and put it in the fridge to marinate overnight.

Next day pre-heat the oven to 350 degrees and place the slabs on a raised rack in a pan.  Air flow all the way around ensures even cooking and will lend to crispy ends.

Roast for 20 minutes per side and than raise the temperature to 425 and roast for another 5 minutes on either side or until the edges get charred.  Let it rest for 10 minutes, slice and serve…don’t you dare throw out the fatty bits!  Wham bam thank you ma’am, easy peasey meaty goodness with minimum effort.

char siu barbeque pork theurbanpocketknife

Not only is it literally two ingredients but it’s fast and ultra satisfying, I can’t say that the sauce was 100% authentic, seemed a touch on the salty side and had a goopy-ness to it but nonetheless I’d make it again!

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