The humble BBQ Pork chasiu is a recipe you can’t mess up. You can get a bit creative with a few different aromatics and swap out the sugars. The longer you can leave the pork the marinade, the better. A standard chasiu involves, light soy sauce and dark soy sauce – instead of dark soy sauce, we are using hoisin sauce instead. We added some tomato paste for colour and adding a sour element.
You can’t go wrong with Chinese BBQ Pork, this is a crowd favourite that suits both rice and noodle dishes.
- 6 Strips of Pork belly take skin off but leave as much fat as possible
- 1/3 Cup Hoisin Sauce
- 1/3 Cup Light Soy Sauce
- 2 Tablespoons Shaoxing Wine
- 2 Tablespoons of Manuka Honey
- 2 tablespoons sugar
- 2 Tablespoons brown sugar
- 1 Tablespoon of minced garlic
- 1 Tablespoon Tomato Paste
- 1 teaspoon of Worcestershire sauce
- ½ teaspoon of sesame oil
- Sprinkle of white pepper & salt
Combine all ingredients into a bowl and mix well. Pour 1/4 of the mixture in a separate bowl to leave for later.
Place pork strips in marinade sauce in a ziplock bag and leave to marinade in the fridge for 1-3 hours (Preferably overnight if time allowed).
Turn on oven to grill at 200 degrees. Take BBQ pork out of bag and strain the marinade. Place on rack.
Place BBQ pork in oven and grill for 25 minutes. Once 25 minutes is up, brush with the remaining sauce so the meat remains juicy and flip. Leave on for another 10 – 15 minutes or so and glaze over the BBQ pork with the sauce.
Take the pork out, if it looks dry, glaze with the sauce. Let the meat rest of 10 minutes and enjoy!