Chinese BBQ Pork
Aromatic, savoury, pleasantly sweet, and sticky pork, perfect for Chinese pork buns!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
- 750 grams pork belly, sliced into small pieces
- 1 tbsp cooking oil
- 2 tbsp soy sauce
- 3 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 2 tbsp Chinese Shaoxing wine Can sub with sherry or rice wine
- 2 tbsp sugar (white or brown)
- ΒΌ tsp Chinese five-spice powder
- 1 cup water
- 1 tbsp cornstarch (cornflour)
- 2 tbsp water
Heat oil in a pan over medium-high heat. Add the pork and cook until its colour changes from pink to light brown.
Add soy sauce, hoisin sauce, oyster sauce, Shaoxing wine, sugar, and five-spice powder. Stir and mix to combine. Then add one cup of water.
Cover and cook for 25 to 30 minutes or until pork is tender. Stir occasionally and check if it needs a little bit more water. Meanwhile, make the slurry by mixing 1 tbsp of cornstarch and 2 tbsp of water.
Add the slurry, stir well, and cook until the sauce thickens. Remove from heat and let it cool.
Pork belly - a tender cut of pork and best for a short cooking time
Soy sauce - provides moderate umami to the dish
Hoisin sauce - dark in colour and thick in consistency and has a salty and slightly sweet flavour
Oyster sauce - has a syrupy texture, earthy, slightly sweet, and salty
Chinese Shaoxing wine - adds depth and complexity; can sub with sherry or rice wine
Sugar - adds balance and helps in caramelisation
Chinese five-spice powder - intense but has sweet and warming flavours; usually consists of cinnamon, fennel seed, star anise, cloves, and peppers