How To Make ‘Char Siu’ Belly Pork Steaks

Name: How To Make ‘Char Siu’ Belly Pork Steaks
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
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

15 mins
45 mins
easy
4

Recipe by

Jeff Baker

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

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Introduction

A simple yet stunning recipe made using our F&Co Pork Belly Steaks.

Method

Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, miso and spice powder in a shallow bowl
Whisk well to combine and reserve ½ of the marinade for later
Place the pork into a tray or zip bag with the remaining sauce covering the steaks completely and marinate in the fridge overnight
Preheat oven 140°C for fan assisted or 160°C for ovens without a fan (gas 3)
Remove the pork from the fridge the next day & place in a roasting tray
Cover tightly with foil & roast for 1½ hours, the pork should be tender at this point
Remove the tray from the oven and drain away any fatty juices
Increase heat to 210°C for fan assisted or 230°C for ovens without a fan (gas 8)
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
Remove from the oven and enjoy