How To Make ‘Char Siu’ Belly Pork Steaks

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 4
char siu belly pork steak cooked

Ingredients

  • 4 x 150g Belly Pork Steaks
  • 50 ml Hoisin sauce
  • 50 ml Soy sauce
  • 10 ml Chinese Shaoxing wine (rice vinegar)
  • 2 tbsp. Honey
  • 2 tbsp. Muscovado or soft Brown sugar
  • 2 tbsp. Red miso paste
  • 2 Garlic cloves, crushed
  • 1 tsp. Chinese five spice powder
  • Toasted sesame seeds
  • Bunch spring onions finely sliced
  1. Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, miso and spice powder in a shallow bowl
  2. Whisk well to combine and reserve ½ of the marinade for later
  3. Place the pork into a tray or zip bag with the remaining sauce covering the steaks completely and marinate in the fridge overnight
  4. Preheat oven 140°C for fan assisted or 160°C for ovens without a fan (gas 3)
  5. Remove the pork from the fridge the next day & place in a roasting tray
  6. Cover tightly with foil & roast for 1½ hours, the pork should be tender at this point
  7. Remove the tray from the oven and drain away any fatty juices
  8. Increase heat to 210°C for fan assisted or 230°C for ovens without a fan (gas 8)
  9. Brush the pork with a little of the reserved marinade & place back in the oven to roast for another 15 minutes until sticky & charred, keeping a close eye on the pork as it can burn easily
  10. Remove from the oven and enjoy

How To Make ‘Char Siu’ Belly Pork Steaks

To serve, scatter with toasted sesame & finely sliced spring onions with steamed basmati rice & the remaining sauce.