Chinese Char Sui pork

Char Sui style pork


  • 500gr pork belly slices
  • 1 garlic clove
  • 1 inch ginger
  • 2 tbsp sweet soy sauce
  • 2 tbsp she dark soy sauce
  • 2 tsps sesame oil
  • 2 tbsp sherry
  • 1 tbsp rice wine vinegar
  • 1 tsp Chinese 5 spice powder
  • Sesame seeds
  • Spring onions


  1. Make the marinade by crushing the garlic, chopping the ginger & stirring into all the other ingredients, except the sesame seeds & spring onions.
  2. Chop the pork into 1 inch cubes & put in the marinade. Leave for an hour or more in the refrigerator.
  3. Heat a small amount of vegetable oil in a heavy based casserole.
  4. Remove the pork from the marinade & brown off in the casserole a few pieces at a time till brown & glistening (5 mins or so). Remove with a slotted spoon, set aside & continue till all the meat is browned off.
  5. Once all the meat is brown remove any excess oil from the pan, then return the meat.
  6. Add the remaining marinade and enough water to cover the base of the pan with about 1cm. (We just don’t want it to dry out & burn the marinade).
  7. Put the casserole into the oven preheated to 180c for an hour, checking occasionally and topping up with a little water if it has gone dry.
  8. Once the meat is tender, serve in the sauce sprinkled with toasted sesame seeds & sliced spring onions. (If it is really fatty coming out of the oven you can pour off a little of the excess oil before garnishing.)

IMG_5955.JPGNice with egg fried rice.

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