Imagine tender, succulent pork strips glazed with a mouthwatering marinade that combines sweet, savory, and aromatic flavors - that's the magic of Cha Shu! This classic Chinese barbecue dish is not just a recipe, it's a culinary journey that transforms simple pork belly into a restaurant-quality delicacy that will have everyone at your dinner table begging for seconds. Whether you're a home cook looking to impress or an adventurous foodie seeking authentic Asian flavors, this Cha Shu recipe is your ticket to a truly unforgettable meal.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 500g pork belly
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp rice wine
- 1 tbsp sugar
- 1/2 tsp five-spice powder
- Salt to taste
Instructions
- Prepare the pork belly by trimming any excess fat and cutting it into long, even strips approximately 2 inches wide.
- In a mixing bowl, combine hoisin sauce, soy sauce, rice wine, sugar, five-spice powder, and salt to create a marinade. Whisk until all ingredients are well incorporated.
- Place the pork belly strips into the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2-3 hours, preferably overnight, to allow the flavors to penetrate deeply.
- Remove the marinated pork from the refrigerator 30 minutes before cooking to bring it to room temperature.
- Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack on top for even cooking.
- Remove the pork strips from the marinade, letting excess sauce drip off. Reserve the remaining marinade for basting.
- Place the pork strips on the wire rack, ensuring they are not touching each other.
- Roast in the preheated oven for 25-30 minutes, basting with reserved marinade every 10 minutes to maintain moisture and enhance flavor.
- For a caramelized exterior, switch the oven to broil for the last 2-3 minutes, watching carefully to prevent burning.
- Remove from oven and let the pork rest for 5-10 minutes to allow juices to redistribute.
- Slice the pork into thin, diagonal pieces and serve hot with steamed rice or as part of a traditional Chinese meal.
Tips
- Choose the right cut: Pork belly works best for its perfect balance of meat and fat, ensuring juicy and flavorful results.
- Marinate patience is key: Allow at least 2-3 hours (overnight is ideal) for the marinade to deeply penetrate the meat.
- Room temperature matters: Let the marinated pork sit out for 30 minutes before cooking to ensure even cooking.
- Basting is crucial: Regularly basting prevents dryness and builds layers of delicious caramelized flavor.
- Watch the broil carefully: The final caramelization can quickly turn from golden to burnt, so keep a close eye during those last few minutes.
- Resting is essential: Letting the meat rest after cooking allows juices to redistribute, keeping the pork incredibly tender.
Nutrition Facts
Calories: 347kcal
Carbohydrates: 7g
Protein: 26g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 75mg
