How To Make Chinese Bbq Pork

I'm going to show you how to make Chinese barbecue pork. It's a very, very simple recipe. Okay, I have got some ginger and garlic finely chopped here.

You just need a good set of spoon of each, roughly equal amounts of ginger and garlic. It's as simple as making up your sauce marinade and then popping some belly pork slices into your marinade and then roasting it up, really. So, I'll talk you through that.

The sauces are the most important. I'm going to go through them in a simple way. You've got some hoisin sauce, some sugar, and here, your secret ingredient, the ketchup.

Okay, the three here - your hoisin, your ketchup and your sugar - I am going to call, your thick ingredients. Then you have got some rice vinegar, some dark soy sauce and oil, any sort of vegetable oil or corn oil will be fine and the oil is just to add a glaze. So, the idea here is thick to thin, two to one.

That's the idea. Okay, so I'm going to start by taking. We have got four pieces of pork here, so I am going to do four to two.

So, four sugars, into your bowl, two, three, four. Four spoons of hoisin, one, two, three, four. And then again, the same, roughly four spoons of your ketchup, one, two, three, four.

And then, we are going into your thinner ingredients - two, vinegar, okay, and then a couple of spoons of dark soy sauce. Dark soy sauce is really good because it has got a little bit sugar in there and it has been caramelised slightly more than light soy sauce, so it's good for sugary wrapping thick sauces. I'm going to mix those before I pour the oil, just so that you get a nice consistent colour.

So, don't forget your couple of spoons of oil, all right, one, two. And that's just to help give a slight glaze to the pork when you crisp it up in the end, under the grill. Okay, so your belly port, you just want strips of belly pork, I always look for the pieces that aren't too fatty, and I get it from my butcher, but you get it from anywhere, really.

180 degree C for 20 minutes, turn it over, one quick paste, another 20 minutes, and the last, sort of three to five minutes under the grill just to crisp it up, and I'll show you that in a second, okay. I have got the grill on high heat. I'm going to place this straight under that heat for about three minutes, you got to keep checking it because if you don't check it, it very easily burns.

And then, it's on the high heat, pop it in. I would recommend checking it every, sort of, minute or so, just to see how quickly it's going because it depends on how fast your grill is and how long it will take to char up. Right, your pork is done after three to five minutes on either side under the grill and so I'm just going to grab it up and it's a little bit saucy.

Just be careful when you pick it up not to drop it everywhere. I'm going to pop it straight on here, okay, and you just want to cut nice thin slices out of it and that's it. That's how to make a Chinese barbecue sauce.
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