【Char Siu Shoyu Pork】

Updated at: Mon, 16 Oct 2023 04:43:00 GMT

Step 1

Cut the pork into long strips or chunks about 2 to 3 inches thick. Don’t trim any excess fat, as it will render off and add flavor.

Step 2

Place the pork belly in a large pot (skin side up). Add cold water just enough to cover and bring to boil.

Step 3

Boil for 1 minute, discard water

Step 4

Rinse off scum and foam from the pork belly under cold water. Quickly rinse the pot, put the pork belly back in the pot, and fill with cold water.

Step 5

Bring the pot to a boil once again, and skim off scum and foam. Then reduce the heat to a gentle simmer and cook uncovered for at least 1 to 1.5 hours. Leave the pot uncovered so the unwanted smell won’t be trapped. If the water has evaporated and the pork belly is not covered with water, add in some boiling water. Keep skimming as needed.

Step 6

Slice the ginger and cut into julienne strips. Soak them in water for 10-15 minutes to remove some spiciness. Drain well and set aside for garnishing later.

Step 7

Combine the sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, sugar, and garlic in a bowl to make the basting marinade.

Step 8

After 1 to 1.5 hours of cooking pork belly, transfer the pork to a platter and cover with aluminum foil to keep it from drying. Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of the marinade in a large bowl or baking dish. For 12 hours. Cover and store the reserved marinade in the fridge as well.

Step 9

Preheat your oven to 'bake' at 475 F with a rack positioned in the upper third of the oven.

Step 10

Line a sheet pan with foil and place a metal rack on top. Using the metal rack keeps the pork off of the pan and allows it to roast more evenly, like it does in commercial ovens described above. Place the pork on the rack, leaving as much space as possible between pieces. Pour 1 ½ cups water into the pan below the rack.

Step 11

Transfer the pork to your preheated oven. Roast for 25 minutes, keeping the oven setting at 475 F for the first 10 minutes of roasting, and then reduce your oven temperature to 375 F

Step 12

After 25 minutes, flip the pork. If the bottom of the pan is dry, add another cup of water. Turn the pan 180 degrees to ensure even roasting. Roast another 15 minutes.

Step 13

Meanwhile, combine the reserved marinade with the honey

Step 14

After 40 minutes of total roasting time, baste the pork, flip it, and baste the other side as well. Roast for a final 10 minutes.

Step 15

Remove from the oven and baste with the last bit of reserved BBQ sauce

Step 16

Meanwhile, boil 4 cups water in a small pot. Once boiling, add dried bonito flakes.

Step 17

Let it simmer for 15 seconds. Turn off the heat and let katsuobushi seep in the pot. Set aside. We’ll be using this katsuobushi dashi shortly.

Step 18

Strain the katsuobushi dashi into a pot. In the pot, also add awamori, black sugar, and 40% of your total coconut amino sauce

Step 19

Mix the liquid and make sure the pork belly is covered with the sauce. Bring it to a gentle simmer and skim off any scum and foam. Cook over medium low heat for 1 hour.

Step 20

After 1 hour has passed, add another 40% of your total sauce & cook for another 30 minutes.

Step 21

After 30 minutes have passed, add the last of your coconut amino sauce.

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