Dong Po BBQ Pork 東坡串燒肉

🧂 Ingredients

• 700 g Pork belly

  , skinless
• 100 ml Ginger beer

  , ginger ale or any soda you like
• 2 Star anise
• 1 tsp White peppercorn
• 3 slices Ginger
• 6 cloves Garlic

  , peeled
• 2 Shallots

  , halved
• 2 stalks Green onions

  , tied in a knot
• ¼ c Light soy sauce
• 1 tbsp Dark soy sauce
• 2 tsp Shaoxing Wine
• 25 g Rock sugar
• 2 tbsp Oil
• 1 tsp Corn starch

  for slurry
• 2 tbsp Water

  for slurry
• 1 tsp Salt

  for soaking pork
• 4 tbsp Honey

Instructions

• 1 Soak pork belly in water with 1 tsp salt. Soak for 15 minutes Soaking meat in
  lightly salted water can help to eliminate odors, remove excessive blood that’s
  on the meat and allow the meat to absorb more of the marinade
• 2 Prepare ginger, star anise, white peppercorns, garlic, shallots, green onions
  and rock sugar
• 3 In a sauce pan, on medium-high heat, add 1 tbsp oil and add shallots, ginger and
  garlic. Fry until aromatic
• 4 Add ¼ c light soy sauce, 1 tbsp dark soy sauce, 2 tsp Shaoxing wine, 25 g rock
  sugar, 2 star anise, 2 stalks green onions and 1 tsp white peppercorns to the
  sauce pan. Bring to a boil
• 5 Reduce heat to low, cover with a lid and cook for approx. 15 minutes or until
  shallots are translucent and green onions are soft. Let cool
• 6 Cut the pork into cubes and place into a mixing bowl Mine are approx. 2cm cubes
• 7 Pour 100 ml ginger beer into the mixing bowl I like using ginger beer to give
  the pork an additional ginger flavour. It also adds more sweetness and the
  carbonation helps with tenderizing. 7-Up or Sprite are also good options
• 8 Pour the cooled sauce into the mixing bowl. Mix well
• 9 Cover the mixing bowl or put into a zipper bag and let marinate for 4-24 hours
  flavours will soak into the meat more if marinating overnight. However, even for
  4 hours, the meat comes out quite flavourful and tender
• 10 Skewer the meat
• 11 Pour all the marinade into a sauce pan and heat on medium heat until it comes to
  a boil
• 12 Pour the cooked marinade through a sieve and discard the solids
• 13 Pour the marinade back into the sauce pan. Heat on medium heat. Taste and make
  adjustments. Keep in mind that some honey will be brushed on the meat later
• 14 Make a slurry with 2 tbsp water and 1 tsp corn starch. Mix well and pour slowly
  into sauce pan. Stir the sauce until thickened and set aside
• 15 Heat a fry pan on medium-high heat, add 1 tbsp oil onto the pan Or cook them on
  a barbeque for even better results
• 16 Place skewers onto the pan
• 17 Turn the skewers to brown all 4 sides (approx. 1-2 minutes on each side)
• 18 After browning the last side, brush each skewer with honey and cook until pork
  is done
• 19 Remove pork from pan and drizzle with sauce. Alternatively, you can also serve
  the sauce on the side
• 20 Serve on their own or with rice, noodles or bread

Nutrition Info