Roasted Meats Combo Rice (Char Siu & Crispy Pork Belly)

Name: Roasted Meats Combo Rice (Char Siu & Crispy Pork Belly)
Cook time: 160 min
Yield: 4 servings
Cuisine: HK

🇭🇰 Hong Kong160 minPork

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Servings

Ingredients

Proteins

500 g pork shoulder
1 tbsp oyster sauce
500 g pork belly

Aromatics

2 cloves garlic, minced
0.5 tsp white pepper

Sauces & Seasonings

4 tbsp Char Siu sauce
1 tbsp light soy sauce
1 tbsp Shaoxing wine
0.5 tsp five-spice powder
3 tbsp coarse sea salt
3 tbsp white vinegar
1 tsp five-spice powder
1 tsp fine salt
1 tbsp light soy sauce (for vegetables)
1 tbsp cooking oil (for vegetables)

Vegetables

200 g gai lan or choy sum

Other

2 tbsp honey
0.25 tsp red food colouring
2 cup cooked white rice

Instructions

1
Prepare Char Siu: Slice pork shoulder into 2-inch thick strips. In a large bowl, combine Char Siu sauce, honey, light soy sauce, oyster sauce, Shaoxing wine, minced garlic, five-spice powder, and optional red food colouring. Marinate pork shoulder in this mixture for at least 4 hours, or preferably overnight, in the refrigerator.
2
Prepare Siu Yuk: Score the skin of the pork belly with a sharp knife or scoring tool, being careful not to cut into the meat. Pat the skin very dry with paper towels. Flip the pork belly over. On the meat side, rub with five-spice powder and white pepper. Flip back, prick the skin all over with a fork or meat tenderizer. Rub fine salt into the meat side, avoiding the skin.
3
Brush the skin side of the pork belly generously with white vinegar. Leave the pork belly uncovered in the refrigerator for at least 6 hours, or overnight, to air dry the skin. This step is crucial for crispy skin.
4
Preheat oven to 200°C (390°F). Line a baking tray with foil and place a wire rack on top. Place both marinated Char Siu and air-dried Siu Yuk (skin-side up) on the wire rack.
5
Roast Char Siu for 20 minutes. Then, brush Char Siu with honey and roast for another 10-15 minutes until caramelized and cooked through. Remove Char Siu from oven and let rest.
6
For Siu Yuk, increase oven temperature to 220°C (425°F). Roast Siu Yuk for 30 minutes. Then, remove from oven, carefully cover the meat part with foil, leaving the skin exposed. Apply coarse sea salt generously over the skin.
7
Return Siu Yuk to the oven and roast for another 30-45 minutes, or until the skin is puffed up and crackling. If desired, you can use a kitchen torch to crisp up any stubborn spots on the skin.
8
Remove Siu Yuk from oven, carefully remove the foil and coarse sea salt crust. Let rest for at least 15 minutes before slicing. Slice both Char Siu and Siu Yuk into bite-sized pieces.
9
Prepare vegetables: Blanch gai lan or choy sum in boiling water with a pinch of cooking oil until tender-crisp, about 1-2 minutes. Drain well.
10
Assemble the meal: Serve cooked white rice in bowls. Arrange sliced Char Siu and Siu Yuk on top of the rice. Place blanched gai lan or choy sum alongside. Drizzle with light soy sauce (if desired) and a spoonful of any juices from the roasted meats.

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Ingredients

Proteins

500 g pork shoulder
1 tbsp oyster sauce
500 g pork belly

Aromatics

2 cloves garlic, minced
0.5 tsp white pepper

Sauces & Seasonings

4 tbsp Char Siu sauce
1 tbsp light soy sauce
1 tbsp Shaoxing wine
0.5 tsp five-spice powder
3 tbsp coarse sea salt
3 tbsp white vinegar
1 tsp five-spice powder
1 tsp fine salt
1 tbsp light soy sauce (for vegetables)
1 tbsp cooking oil (for vegetables)

Vegetables

200 g gai lan or choy sum

Other

2 tbsp honey
0.25 tsp red food colouring
2 cup cooked white rice

Instructions

Prepare Char Siu: Slice pork shoulder into 2-inch thick strips. In a large bowl, combine Char Siu sauce, honey, light soy sauce, oyster sauce, Shaoxing wine, minced garlic, five-spice powder, and optional red food colouring. Marinate pork shoulder in this mixture for at least 4 hours, or preferably overnight, in the refrigerator.

Prepare Siu Yuk: Score the skin of the pork belly with a sharp knife or scoring tool, being careful not to cut into the meat. Pat the skin very dry with paper towels. Flip the pork belly over. On the meat side, rub with five-spice powder and white pepper. Flip back, prick the skin all over with a fork or meat tenderizer. Rub fine salt into the meat side, avoiding the skin.

Brush the skin side of the pork belly generously with white vinegar. Leave the pork belly uncovered in the refrigerator for at least 6 hours, or overnight, to air dry the skin. This step is crucial for crispy skin.

Preheat oven to 200°C (390°F). Line a baking tray with foil and place a wire rack on top. Place both marinated Char Siu and air-dried Siu Yuk (skin-side up) on the wire rack.

Roast Char Siu for 20 minutes. Then, brush Char Siu with honey and roast for another 10-15 minutes until caramelized and cooked through. Remove Char Siu from oven and let rest.

For Siu Yuk, increase oven temperature to 220°C (425°F). Roast Siu Yuk for 30 minutes. Then, remove from oven, carefully cover the meat part with foil, leaving the skin exposed. Apply coarse sea salt generously over the skin.

Return Siu Yuk to the oven and roast for another 30-45 minutes, or until the skin is puffed up and crackling. If desired, you can use a kitchen torch to crisp up any stubborn spots on the skin.

Remove Siu Yuk from oven, carefully remove the foil and coarse sea salt crust. Let rest for at least 15 minutes before slicing. Slice both Char Siu and Siu Yuk into bite-sized pieces.

Prepare vegetables: Blanch gai lan or choy sum in boiling water with a pinch of cooking oil until tender-crisp, about 1-2 minutes. Drain well.

Assemble the meal: Serve cooked white rice in bowls. Arrange sliced Char Siu and Siu Yuk on top of the rice. Place blanched gai lan or choy sum alongside. Drizzle with light soy sauce (if desired) and a spoonful of any juices from the roasted meats.