Roasted charsui pork belly with asian slaw. Roasted charsui pork belly with asian slaw Xam Chef Max. Then remove the weight and baking paper and turn pork belly over so it is skin-side up. For the Asian 'slaw, mix all ingredients in a large bowl.
Pour half of the sauce into a jug and reserve for later. Grate the apple (with the skin but not the seeds) directly into the slaw, and toss again. Season, to taste, with salt and pepper. You can have Roasted charsui pork belly with asian slaw using 20 ingredients and 5 steps. Here is how you cook it.
Ingredients of Roasted charsui pork belly with asian slaw
- You need 3 lb of pork belly, shoulder, or butt.
- Prepare 1/2 cup of hoisin sauce.
- You need 1/4 cup of pineapple juice.
- It’s 1/4 cup of honey.
- Prepare 1/4 cup of soy sauce.
- You need 1 tbsp. of sesame oil.
- Prepare 1 tbsp. of Chinese five spice.
- It’s 1 tbsp. of minced garlic.
- Prepare 1 tbsp. of minced ginger.
- You need 2 tbsp. of sriracha.
- Prepare of sea salt and pepper.
- Prepare of pork marination.
- You need of Asian Slaw.
- Prepare 100 g of ramen noodle.
- You need 1 tsp of soy sauce.
- It’s 30 g of julienne carrot.
- Prepare of picked cilantro.
- Prepare 2 tbsp. of shredded scallions.
- Prepare 2 tbsp. of sesame oil.
- It’s 1/2 cup of thin slices of green apples.
Take a sharp knife (I use a 'Stanley' knife) and score the pork belly skin. Do this by running the knife just through the skin at about half centremetre intervals. Rub a tablespoon of the spice mix into the cracks you have created by scoring the skin. Cut the pork belly into pieces and serve it with the salad, rice, and peanut sauce.
Roasted charsui pork belly with asian slaw step by step
- Mix everything in a bowl and rub it evenly in the pork to marinate for 1 hour,, then slow roast it in the oven, then slice it about 1 cm..
- In a bowl mix all of the slaw ingredients like a salad,, set aside for later use.
- Plate the slaw in a bottom of the plate and top with the slice pork garnish some cilantro.
In fact, it was a bit on the tougher side (perhaps if I left it roasting for longer, but I didn't have time). I deviated from the salad recipe so much I can't comment on the original recipe! The image of Char siu (also called cha siu, char sieu, or chashao) pork hanging in the windows of small Chinese BBQ's can be seen across America and is synonymous with Chinese style barbecue. Char siu pork can be enjoyed in a variety of ways including in a bun (char siu bao) on dum sum carts, in noodle soups such as in egg noodles or ramen noodles, or simply over plain jasmine rice. We agreed that we loved both the flavors and textures of the dish.