Costco had pork bellies on sale and so I thought I’d try my hand at making Chinese roast pork.
To make the marinade I toasted and ground star anise, cinnamon, cloves, cardamom, and Sichuan peppercorns, then added regular and dark soy sauce, hoisin sauce, honey, brown sugar, molasses, sweet cooking wine, ginger juice, and red fermented tofu. I marinated in a ziplock for a couple days.
I hung the marinated strips of pork belly in my WSM direct over lump for a total of about an hour. After the initial 20 minutes, I basted every 10 minutes with the remaining marinade that I had further reduced on the stove. The basting process was messy, but yielded really good results.
I let the strips rest on a rack for 15 minutes before slicing. Sliced one for lunch, sent some home with friends, and froze the rest for future quick stir-fry meals.
Thanks for looking.
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Topic: Pork belly char siu (Read 903 times)
