Chinese Barbeque Pork (Char Sui) using Pork Belly

We had family coming over a few weekends back so needed to cook up a meal. We were walking through the meat section at Costco looking for inspiration and came across a nice slab of pork belly. I decided to buy it and utilize in a set of dishes using a Chinese food theme. The menu included:

This post provides details on how to cook the Chinese Barbeque Pork (Char Sui). You first marinate the meat overnight then grill it on the grill. It was really easy process. If not too sure, try it, and the flavors will blow away your family and/or friends.

Char Sui Pork Belly

Preparation

The first step in the entire recipe is to cut up the pork belly and prepare the marinade. Cut the pork belly into 1″ to 1.5″ cubes and place in gallon zip-lock bag.

Cook all the marinade ingredients in a saucepan then set aside to cool. This includes a myriad of tasty ingredients including soy sauce, rice wine, honey, hoisin sauce, brown sugar, ketchup, garlic, five-spice powder, black pepper, cayenne pepper and kosher salt. All combined, this creates an incredible flavor profile to die for!

Note: The Chinese Buffet type of restaurant would add a red food coloring to make it a certain red color. I prefer not to add something to my meals that don’t add any flavor.

Once cool, pour marinade over pork belly pieces in gallon zip-lock bag and store in refrigerator overnight.

Add marinade to gallon size zip-lock bag.
Pork Belly after overnight marinate in refrigerator.

Grill the Char Sui

Throw the Char Sui onto the middle of a hot grill. Sear the meat then move off direct heat to finish.  Ensure middle of pieces get to a minimum of 145 to 160 F, then rests for 3 – 5 minutes.

Putting the Char Sui on the Grill.
Grilling the Char Sui

Plating

The Char Sui pork belly can be plated with a little green onion or chives as a garnish. This was an appetizer. You can use larger pieces and make it an entrée. The marinate turns the meat dark red and with a little caramelization the meat appears to have a little char. I can attest that this was not overcooked and was absolutely delicious.

Plated Chinese BBQ (Char Siu)

Chinese Pork Belly Barbeque Appetizer (Char Sui)

The recipe will show the simple technique to marinate and grill pork belly for authentic Chinese Barbeque (Char Siu).
Prep Time 12 hrs
Cook Time 1 hr
Course Appetizer
Cuisine Chinese
Servings 6

Ingredients
  

  • 1 lb Pork Belly, sliced Appetizer size pieces
  • 1 cup Soy Sauce Tamari can be substituted
  • 1/2 cup Rice wine Substitute sake or dry sherry
  • 1/2 cup Honey
  • 1/2 cup Hoisin Sauce
  • 1/2 cup Brown Sugar, Dark
  • 1/2 cup Ketchup
  • 6 cloves Garlic, minced
  • 1 tsp Chinese Five-Spice powder
  • 1/2 tsp Black Pepper, Freshly Ground
  • 1/4 tsp Cayenne pepper
  • 1 tsp Kosher salt

Instructions
 

  • Place soy sauce, rice wine, honey, hoisin sauce, brown sugar, ketchup, garlic, five-spice powder, black pepper, cayenne pepper and kosher salt in a saucepan. Mix and bring to a boil on high heat. Reduce heat to medium-high. Cook for 5 minutes. Remove from heat and let cool to room temperature.
  • Cut pork belly in appetizer size pieces.
  • Pour marinate over pork belly pieces and refrigerate overnight.
  • Prepare grill using charcoal or gas.
  • Remove pork belly and pour mixture into strainer. Let marinade drip off.
  • Place pork belly over direct heat. Sear all sides then move to indirect heat. Since this is small pieces, it will not take too long to cook. Ensure middle of pieces get to a minimum of 145 to 160 F. Let the pork belly pieces rest for at least 3 minutes.
  • Garnish with some chopped green onions or chives.
Keyword Appetizer, Char Siu, Chinese, Pork, Pork Belly

Now, enjoy the simple life by sitting with your family or friends, and eating some good chinese pork belly marinated with delicious ingredients and cooked on the grill .  Please let us know how you like this post or have suggestions on future posts.

Enjoy! Remember, if you can dream it, you can do it!

Please LIKE this post. If you have any COMMENTS or QUESTIONS, please post below. Please SUBSCRIBE to our BLOG for additional great content.

Chinese Smoked Pork Belly and Cabbage Dumplings

Plated Smoked Pork Belly Dumplings

We had family coming over the weekend so needed to cook up a meal. We were walking through the meat section at Costco looking for inspiration and came across a nice slab of pork belly. I’ve never done anything with a pork belly other than season it and throw it on the grill. I decided to buy it and utilize in a set of dishes using a Chinese food theme. The menu included:

This post provides details on how to cook the chinese smoked pork belly and cabbage dumplings. It really an easy process and I know you can do it! Try it and really impress yourself, along with, your family and/or friends.

Plated Chinese Smoked Pork Belly and Cabbage Dumplings

Note: Pork belly is an inexpensive, fatty cut of meat from the underside of the pig near the loin. Pork belly is normally salted, cured and smoked to make bacon.

Raw slab of Pork Belly

Get your grill heating up. In the meantime, cut yourself a 1 pound piece of pork belly. Season it with salt and pepper on all sides. Put directly over the fire and sear all sides. Move to indirect heat. Add any type of wood or wood pellets, depending on your type of grill, to get the smoke started. I used a little hickory and some apple chips. Mine took about an hour and 1/2 but it really depends on how large the pork belly is, how hot the fire is, and how long you leave it over the direct heat. Use a digital cooking thermometer to measure the temperature in the middle of the thickest part of the pork belly. It is done when it reaches 145 F. Remove from grill and let rest until it’s cool enough to work with.

Either slice and dice the grilled pork belly so that’s it’s chopped up well or just put it in a food processor. My choice was to put it in my Ninja Blender and it did the job very well. Transfer the meat to a bowl.

Now we are ready to start adding all the ingredients together to make the dumpling. Add the cabbage, green onions, carrots, cilantro, soy sauce, sesame oil, rice wine, ginger, and pepper to the meat in the mixing bowl. Mix all ingredients together.

Adding the cabbage to the dumpling stuffing

Dumpling stuffing all mixed up

Place a piece of parchment paper down or you can use flour on a smooth surface. Lay out a few of the wonton or dumpling wrappers on the parchment paper. Prepare a bowl of water to dip your finger in as you assemble the dumplings. Place a dollop of the stuffing into the middle of the wrapper but not enough so that it squeezes out to the edge. Next, using your finger, dampen the edges of the wrapper with water from the bowl. Fold two opposite corners together and seal the edges with your fingertips. Fold in the other two opposite corners and the final corner wetting the edges as you go.

Note: There are more sophisticated methods to folding your dumplings but I haven’t learned them. That’s why we will stick with what works.

Assembling a dumpling

Place dumplings either in the refrigerator or the freezer if not ready to cook. They do hold up well in the freezer as long as they are in an airtight freezer or vacuum sealed bag.

The way I like to prepare them is to put a few tablespoons of oil in a sauce pan. Get it to medium-high temperature. Add the dumplings, frozen or not, and brown all sides. Add a little sesame oil and green onions, and enough water to cover the bottom of the pan. Cut the heat back to medium and cover the sauce pan. This allows the dumplings to now steam. Cook it this way for 5 to 10 minutes making sure the dumplings aren’t sticking to the bottom. When ready to serve, take the top off the sauce pan and allow evaporation to reduce any remaining liquid.

Pan frying the dumplings
Adding a little water to the pan
Plated Smoked Pork Belly Dumplings

Chinese Smoked Pork Belly and Cabbage Dumplings

Grilled and smoked Pork Belly paired with cabbage creates a deep flavor profile that is to die for!
Prep Time 1 hr
Cook Time 20 mins
Smoking Pork Belly 2 hrs 30 mins
Total Time 3 hrs 10 mins
Course Appetizer
Cuisine Chinese
Servings 24 Dumplings

Ingredients
  

  • 1 lb. Pork Belly, Grilled and Smoked
  • 1 1/2 Cups Cabbage, Purple
  • 1 Cup Green Onion, chopped
  • 1/4 Cup Carrots, Shredded
  • 1 tbsp Soy Sauce Tamari sauce can be substituted
  • 1 tbsp Sesame Oil
  • 1 tsp Rice wine or Sherry
  • 1/2 tsp Ginger, fresh
  • 2 tbsp Cilantro, fresh
  • Salt and Pepper to taste
  • 24 Dumpling Wrappers
  • 2 tbsp Vegetable Oil
  • 2 cups water For steaming in sauce pan
  • Soy, Tamari or Dumpling dipping sauce
  • Sriracha for dipping

Instructions
 

  • Season with salt and pepper and grill the pork belly until done. Add any type of wood to the coals. I used some apple and hickory for the pork belly.
  • After cooling, put pork belly in blender and shred.
  • Finely shred the cabbage and green onions.
  • Add the cabbage and green onions in a bowl with the shredded pork belly. Add the soy sauce, sesame oil, rice wine or sherry, ginger and the cilantro to the bowl. Mix thoroughly with a spoon. Hands work even better.
  • Lay off a few of the wonton or dumpling wrappers. Prepare a bowl of water to dip your fingers into. Working a few at a time, put a spoonful of the filling on one half of the wrapper so there there is a gap around the edges. Using your finger, dampen the edge of the wrapper with water from the bowl. Fold the wrapper over and seal the edges with water and your fingertips. If the wrappers are in a square shape, take the corners and fold over.
  • Place some vegetable oil in a sauce pan. Bring up to Medium-High. Add dumplings and brown on all sides. Add 1/4 tsp of sesame oil and additional chopped green onions. Add water to the pan to cover the bottom 1/3 of dumplings. Cover the pan and let dumpling steam. Every few minutes you should move them around in order to keep them from sticking. After 5 minutes or so, the water will begin to evaporate. Remove the top and let remaining liquid evaporate.
  • Serve with fresh green onions and Tamari and/or Sriracha Sauce to dip in.

Notes

These dumplings will still be good if you were to substitute pork belly with ground pork and would save a lot of time.
Keyword Cabbage, Chinese, Dumplings, Pork Belly

Now, enjoy the simple life by sitting with your family or friends, and eating some good chinese smoked pork belly and cabbage dumplings.  Please let us know how you like this post or have suggestions on future posts.

Enjoy! Remember, if you can dream it, you can do it!

Please LIKE this post. If you have any COMMENTS or QUESTIONS, please post below. Please SUBSCRIBE to our BLOG for additional great content.