To grill Chinese barbecue pork, first rinse large strips of skinless pork belly, and pat dry.
Using a fork, prick some holes on the pork. This helps the marinade to penetrate into the meat for more flavour.
Prepare ingredients to marinade the pork.
Put all ingredients for the marinade into a bowl. Mix until well combined.
Pour the marinade into the pork in a container. Mix thoroughly so the pork are well coated with the marinade.
Cover to marinade in the fridge for at least 2 hours but preferably overnight, turning occasionally.
Remove the meat from fridge, place on a plate and leave to room temperature, at least 1 hour before grilling.
Heat up the remaining marinated sauce over low heat. Do stir constantly and cook until sauce is a bit thicken. This takes about 5 minutes. This is the barbecue sauce (Char Siew sauce).
Pour the barbecue sauce into a small bowl. Leave to cool. This sauce will be used later to brush on the grilled pork during grilling.
The pork is finally ready for the grill. I am using charcoal grill and Kingsford Match Light Instant charcoal briquettes.
Let's get started by preparing the grill for INDIRECT HEAT. First place the charcoal briquettes on one side of the grill.
Using a long match, light the charcoal briquettes in the grill. It will take about 15 minutes for the charcoal briquettes to be hot enough for the grill. Use a grilling tong to even out the flame.
After about 15 minutes the charcoal briquettes are already mostly covered in ash and glow red. The charcoal grill is ready!
Keep the hot coal on half the grill and cook on the cooler half. The idea is to keep the meat away from the direct heat. Next place a drip pan beneath the meat you are cooking on.
Using grilling gloves, carefully put the grilling grate in its place. Now the charcoal grill is all set.
Lightly oil the grilling grate.
Place the pork strip on the oiled grate. Cook the pork strip on the grate over INDIRECT heat for 15 to 20 minutes or until about cooked.
Cover the grill.
Turn them half-way through the grilling.
Brush the pork strip with the barbecue sauce.
Turn the pork strip occasionally through the basting.
Cover the grill again after turning and brushing with the barbecue sauce.
When the pork is about to cook, transfer it to the grilling grate on the other side for direct heat.
Brush with some honey syrup.
Allow to lightly brown over direct heat on grilling grate for another 5 to 10 minutes or until done, turning occasionally. The meat should be slightly charred.
And you're done!
Allow the grilled pork to cool for 10 minutes before slicing.
Slice the tender and juicy grilled barbecue pork on a chopping board.
Serve the cut barbecue pork as a main dish on a serving plate garnish with sliced cucumbers, spring onions and red chillies.
The grilled barbecue pork also compliments well with a plate of the infamous dry wanton noodles. SO ENJOY!
- 500.0g Pork belly (without skin)
- 2.0Tbsp Honey, dissolved in a little hot water
- 1.0 Cucumber, sliced
- 1.0Tbsp Brown sugar (marinade)
- 1.0Tbsp Yellow bean paste (marinade)
- 1.0Tbsp Hoisin sauce (marinade)
- 1.0Tbsp Oyster sauce (marinade)
- 1.0Tbsp Light soy sauce (marinade)
- 1.0tsp Garlic powder (marinade)
- 2.0 Red fermented bean curd (marinade)
- 1.0Tbsp Chinese cooking wine (marinade)
- 1.0tsp Sesame oil (marinade)