Tender-Crisp Char Siu aka BBQ Pork 肉嫩多汁叉烧做法

I've made Char Siu countless times and this is the best so far.  The meat is nicely caramelised and slightly charred on the outside, tender and succulent inside. 

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

1 slab Pork Belly, cut into 4

1 tbsp Sugar 

2 tbsp Oyster Sauce 

1 tsp Garlic Pepper 

3 tbsp Char Siu Sauce 

2 tbsp Shao Xing Hua Tiao Wine 

1/2 tsp Salt 

1 tbsp Tapioca Flour 

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Method:

1. Combine all ingredients, let marinate overnight in the fridge. 

Tips for better flavour - use a fork, poke some holes all over the meat 

2. Heat some oil and sear the pork belly (fat side down). Add in the marinade and 150ml water, pressure cook for 10mins, quick pressure release. 

3. Simmer and slightly thicken the sauce, set aside. 

Optional: add some Char Siu Sauce to taste. 

4. Transfer the pork belly to the cooking basket, grill 8mins (baste & flip halfway). When it's done, coat with the remaining sauce, slice and serve. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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