Sticky Chinese BBQ Pork Belly Ribs (Char Siu)
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4.9
69 reviews
Excellent
Sticky Chinese BBQ Pork Belly Ribs (Char Siu)
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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!
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Ingredients
- ⅓ cup hoisin sauce
- ⅓ cup soy sauce
- 2 tablespoons Chinese Shaoxing wine rice vinegar or a dry sherry can be used instead
- 2 tablespoon honey
- 2 tablespoons brown sugar
- 1 tablespoon garlic minced
- ¾ teaspoon red food colouring optional for that beautiful red colour
- ½ teaspoon Chinese five spice powder
- 6 pork belly spare ribs about 2.2 pounds or 1kg
- 1 shallot to garnish
Additional Glaze (Optional):
- ¼ cup hoisin sauce
- ¼ cup soy sauce
- 1 tablespoon Chinese wine Shaoxing - or dry sherry
- 1 tablespoon honey
- 2 tablespoons brown sugar
- 1 teaspoon garlic minced
- ¼ teaspoon Chinese five spice powder
- ¼ teaspoon red food colouring
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Instructions
- 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.
- After marinading, preheat oven to grill/broil settings on medium heat (176°C | 350°F). 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 on one side, basting two or three times with the reserved marinade. Rotate with tongs and baste again with the marinade twice again while grilling/broiling.
- Remove from oven and allow to cool.
- 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.
- Cut pork into thick slices to serve. Serve over steamed rice and/or vegetables with the extra glaze.
Notes
- Eat with a steaming bowl of white rice.
Nutrition Information
Show Details
Calories
551kcal
(28%)
Carbohydrates
31g
(10%)
Protein
11g
(22%)
Fat
42g
(65%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
5g
Monounsaturated Fat
19g
Cholesterol
56mg
(19%)
Sodium
1721mg
(72%)
Potassium
269mg
(8%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
11IU
(0%)
Vitamin C
1mg
(1%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 31g | 10% |
| Protein | 11g | 22% |
| Fat | 42g | 65% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 56mg | 19% |
| Sodium | 1721mg | 72% |
| Potassium | 269mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
69 reviews
Excellent
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