Ingredients:
Skinless Pork Belly (the whole strip)
Marinate sauce:
Soya sauce
Vegetarian oyster sauce
1/2 tbsp Rice wine
1/4 tsp Salt
3 tbsp Brown sugar
Garnishing:
Japanese cucumber
Method:
1. Marinate pork belly with the sauce and leave it in the fridge covered with cling wrap overnight.
2. Remove pork belly from the marinate sauce and place on baking tray. Bake at 200°C (my oven is a small oven, temperature varies depend on ur oven size) until one side is crispy dark brown then turn the pork belly to another side and continue to bake until the meat is cooked.
3. Slice the pork belly accordingly and place it on a plate served with japanese cucumber.
As for the marinate sauce, heat it up until boiled and serve with char siew as sweet sauce.
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