Sticky Chinese BBQ Pork Belly Ribs (Char Siu)

1/3 cup hoisin sauce
1/3 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 minced garlic
3/4 teaspoon red food colouring (optional for that beautiful red colour)
1 ⁄2 teaspoon Chinese five spice powder
6 pork belly/spare ribs
1 shallot , to garnish
Additional Glaze (Optional):
1/4 cup hoisin sauce
1/4 cup soy sauce
1 tablespoon Chinese wine (Shaoxing -- or dry sherry)
1 tablespoon honey
2 tablespoons brown sugar
1 teaspoon minced garlic
1/4 teaspoon Chinese five spice powder
1/4 teaspoon red food colouring

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.

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