Cuisine
Japanese
Time
2 hours
Servings
4 people people
1. Heat the oil in a heavy based pan over high heat. Sear the pieces fat-side down first, then flip them over to sear the other sides, which will take about 10 minutes.
2. While searing, add the spring onion and ginger and continue to sear for another 3-4 minutes. Pour in the sauce and bring it to a vigorous boil. Then pour in the chicken stock and turn the heat to low/simmer.
3. Cover with a lid and simmer on low heat for 1 ½ hours, turning the pork belly occasionally.
4. Turn the heat back up to high and remove the lid, reduce the sauce until thick and syrupy in texture.
5. Remove the char siu and allow to rest for 10-15 minutes before slicing
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