Iberico Pork Belly Char Siew
The Meatmen
January 16, 2023
Think sweet, charred outsides and juicy, tender insides with this Iberico pork belly. Try this recipe for #CNY2023!
Bring out the complex flavours and succulence of Iberico Pork Charsiew with this #easyrecipe PLUS, we’re using Whirlpool Singapore’s W7 73L Pyrolytic Oven with its touch screen display and Ready2Cook function which makes using an oven so much more convenient!
With its consistent heat distribution, there’s no need to pre-heat or rotate the pork belly char siew at all. Bake and go play mahjong without any worry.
Interested in getting Whirlpool’s W7 73L Pyrolytic oven? Quote <TMM20%> on Whirlpool’s website or in stores to get an exclusive 20% discount off. Valid till 16 Feb 2023.
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Ingredients
Adjust Servings
| 2 kg Iberico Pork Belly | |
| 2 tbsp Five Spice Powder | |
| 2 tbsp White Pepper | |
| 3 tbsp Brown Sugar | |
| 4 tbsp Light soy sauce | |
| 2 tbsp Dark soy sauce | |
| 3 tbsp Oyster sauce | |
| 1 tbsp Miso | |
| 2 tbsp Shaoxing wine | |
| 2 tbsp Hoisin sauce | |
| 6 tbsp Honey | |
| 3 tbsp Water | |
| Cucumber |
Directions
1.
In a mixing bowl, add all ingredients for marinade in and mix evenly with a whisk.
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2.
Lay pork belly evenly on a deep tray and pour marinade over.
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3.
Refrigerate and marinate overnight or at least 4 hours, flipping halfway through.
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4.
Remove from the fridge 30 minutes before cooking.
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5.
Roast char siew in 180°C for about 15 minutes, remove from the oven and brush marinade over pork. Roast for another 15-20 minutes until slightly charred and caramelized.
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6.
Remove from the oven and leave to rest for about 15 minutes, slice and serve.l
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