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Before you jump to Pork char siew / BBQ pork belly (Simplified version) recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Within the Kitchen.

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A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you might be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electrical power. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is clean, which means that the motor needs to run less regularly, will also save electricity.

The kitchen by itself provides you with many small ways by which energy and money can be saved. It is quite straightforward to live green, of course. Largely, all it takes is a little common sense.

We hope you got benefit from reading it, now let’s go back to pork char siew / bbq pork belly (simplified version) recipe. You can have pork char siew / bbq pork belly (simplified version) using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Pork char siew / BBQ pork belly (Simplified version):

1. Use 200 gram Pork belly
2. You need 1 tbsp Maltose syrup
3. Use 1 tbsp Honey
4. Prepare 1 tbsp Chinese cooking wine
5. Use 2 tbsp Soy sauce
6. Get 1 tsp Salt
7. Prepare Garlic (Only for taste, remove after marinade)

Steps to make Pork char siew / BBQ pork belly (Simplified version):

1. Mixed all marination into a bow, and marinate the pork belly in marination for at least 2 hours, or best, overnight.
2. Separate the meat from marination, preheat the oven to 200℃. Place the pork belly on a wire rack and bake for 20 minutes. (I'll suggest to place an aluminum foil under the rack, as it will be very difficult to wash the burned stain.)
3. At the same time, heat up the marination sauce, and add another tbsp of maltose syrup or honey into the sauce for coating. Cook until it is thicken, and it's ready for the char siew.
4. Brush the char siew sauce on the char siew every five minutes. Repeat 4 times.
5. Cooking time is depend on how thick the meat you have select, I personally preferred slightly over burned Char Siew, the burned end is the key to heaven's door.
6. Lastly, slice into bite size pieces, and serve it over rice, noodle, or just eat it on it own. Enjoy. 😉

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