Char Siu Sugar Skin Iberico Pork
Prep Time:20 minutes
Cook Time:45 minutes
Marinating time:2 hours
Total Time:3 hours 5 minutes
Cook Time:45 minutes
Marinating time:2 hours
Total Time:3 hours 5 minutes
Ingredients
- 1 kg Iberico Pork Belly
- 75 g nam yu red fermented tofu
- 100 ml hoi sin sauce
- 100 ml fermented bean sauce
- 100 g sugar
- 60 ml 0yster sauce
For the marinade
- 50 g sugar
- 10 g salt
- 400 ml soy sauce
- 200-250 ml char siu sauce
- 50 ml honey
For the sugar skin dust
- 100 g sugar
- 10 g salt
- 10 g chicken powder
- 10 g 13 spice
- 5 g sand ginger powder
Instructions
- To make the char siu sauce, combine all ingredients and mix well. (Char siu sauce can be pre-made and stored in jars for future marinades. To make a smaller batch simply reduce the ingredients in ratio.)
- Cut pork belly into approx. 6x 2 inch long thick strips
- Combine all marinade ingredients (except the honey) and mix well.
- Add pork into sauce and marinade for at least 2 hours or overnight for a better result.
- Preheat the oven to 230C/ Fan 210C/ Gas 7.
- Mix all sugar skin dust ingredients together and set aside.
- Place pork on a rack and roast for 23 minutes.
- Take the rack out of the oven and flip the pork. Brush honey on all surfaces of the pork and return to the oven. Roast for another 20 minutes or until edges are lightly charred with a shiny and lightly golden finish.
- Set aside to cool.
- Before serving, coat the cooled pork strips with sugar dust. Put back into the oven for 2 minutes or until the sugar dust melts with a slight char on the edges.
- Let the pork cool slightly until the sugar crisps up then serve.
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