1. Roll up the pork belly and tie up with a cooking string.
2. Place the pork, green parts of a leek, garlic, and ginger in a large cooking pot. Pour enough water to cover the pork (I added about 3L this time).
3. Cook over high heat and bring it to a boil. Skim off any foam from the surface, then reduce the heat to low. Cover with aluminium and simmer for 2 hours, turning the pork occasionally (lowest heat).
4. Meanwhile we make the marinade sauce! In a small cooking pot, add all the marinade sauce ingredients except the grated garlic. Heat over medium-high heat and bring it to a boil. Remove from the heat and set is aside until the pork is ready.
5.After the 2 hour simmering Transfer the marinade sauce into a bowl and add the grated garlic. Take the pork out and place it on a plate. Don't throw away the broth, if you make Ramen :). Roast the outside of the pork with a cooking torch if you can.
6. Transfer the pork into the marinade sauce and coat it on all sides with it. Let it sit until it cools to room temperature.
7. Transfer the pork and sauce into a zip-lock back and marinate overnight in the fridge.
8.Next Day Transfer onto a cutting board, remove the thread and slice :)
Use it for ramen topping, char siu don or fried-rice!
Note : Keep the broth in which you boiled the pork if you are making ramen.
1. In a bowl add all the seasoning ingredients and mix.
2. Place the pork in a container or ziplock bag. Add the sauce (from step 1) and Marinate 24 to 48 hours in the fridge.
3. Preheat oven to 190℃.
4. Line a tray with foil and place the marinated pork. Bake for 20 minutes.
5. Remove from the oven once and flip the pork. Bake for another 15 minutes at 200℃.
6. Remove from the oven once more and flip the pork. Cook again, 8 to 10 minutes, at 200℃.
7. Meanwhile, prepare the sauce. Transfer the dipping sauce from the ziplock bag to a small cooking pan and bring it to a boil. Once it has boiled, simmer for a few minutes or until the sauce has thickened a little. Set aside.
8. Wait 10-15 minutes before slicing.
9. Slice the pork thickness as per your taste, then serve with sauce!
Char Siu is good for the ramen topping, also fried rice! Or why not make the char siu buns:)
1. In a large saucepan, place the pork belly and pour water to cover the pork completely (about 1cm more water above the pork). Add the ingredient A and bring it to a boil. Turn the heat to low and cook for about 30 to 40 min at low heat.
2. In a frying-pan, add all ingredient B and bring it to a boil. Place the boiled pork from #1 on the sauce. Let it cook down while coating the sauce on all pork sides.
1. Add plain flour, salt, baking powder, sugar and hand whisk together to combine in a medium bowl. Set aside.
2. In a heat-safe bowl, add water and milk. Microwave for 20 sec at 600W. Add dry yeast and a dash of sugar (extra), mix. Let it sit for a few minutes.
3. In a mixing bowl of your stand mixder, add the flour mixture (Step1) and the milk mixture (Step2) and lard. Mix at the lowest speed for 10 minutes, scraping down the sides of the bowl as needed.
4. Transfer the dough to a lightly floured bowl, wrap it in plastic wrap and let it rest for about 1hr or until the dough doubles in volume.
Prepare the filling :
5. Meanwhile, let's prepare the filling. In a small bowl, add all the seaoning ingredient (not corn starch yet) and mix. In a skillet, heat 1 tbsp oil and fry onion until wilted. Then add char siu and the seasoning sauce over the onion. Cook for a few minutes. Pour the dissolved corn starch with water and thicken the sauce. Let it cool and set aside.
Put it all together :
6. Transfer the dough onto a lightly floured surface. Using a rolling pin, roll the dough to a circle shape, divide the dough into 12 equal pieces. Shape each piece into a ball, cover with a damp cloth and let them sit for 15min (bench time).
7. Take one ball at a time (cover the remaining ones with a damp cloth to keep them from drying). Roll out the dough ball using a rolling pin until it becomes 10cm in diameter. The center of the dough should be thicker than the edge.
8. Scoop 1/12 of filling and place it in the middle of the dough. Wrap and close the dough up to seal from the top. Place the bun seam side down on an individually cut baking paper and cover with a damp towel. Repeat and finish all the buns in this way.
9. Place the buns in your steamer. Leave some space between the buns. Wrap the lid of the steamer with a cloth. Steam for about 15 min. Turn the heat off and leave the lid closed another 1 min before lifting it.