Oven-Baked Honey BBQ Pork - Char Siew (蜜汁叉烧)

Contrary to belief that making Char Siew (BBQ Pork) is a cumbersome and complex process, you can actually make a quick Char Siew Rice dinner on a busy work-week night. 

Marinate the pork the night before and just pop the meat into the oven for 30 minutes while you cook the rice.  Dinner will be ready in less than an hour.  

It is important to choose the right cut of meat for making Char Siew.  I usually use pork collar which has slightly more fat but gives juicer meat and is more tender.  You can also use pork shoulder if you prefer the meat to be leaner.  Tell your butcher your are using it for making Char Siew, so that he will cut the meat into long strips. 

Making the perfect Char Siew requires some trials and errors.  Some prefer it to be sweeter, others prefer it to be more "burnt".  Adjust the marinade and cooking duration accordingly to your liking.  But this is definitely one quick meal recipe to keep. 

Oven-Baked BBQ Ribs

This is switch up of the BBQ sauce I used for my Smoky Buffalo Wings Recipe. 

You do not need to be a master griller to make BBQ Ribs.  No fire, no smoke, just a regular oven at home and you will be able to serve up slabs of juicy tender ribs.  

 

Crispy Roast Pork Belly (烧肉)

It's never easy to replicate the crispy roast pork prepared by Hong Kong Chefs at the Chinese Restaurant.  But this recipe produces the most succulent and crispy roast pork that is comparable to those serve at the coffee shop 烧腊店 .  The secret to the perfect crackling is the use of Rice Wine Vinegar.  Brush a little on the skin at the end of cooking and grill the pork belly under high heat, you will see the skin 'popping' and cracking away almost immediately.

Crispy Roast Pork Belly (serve 5)