Slow Roasted Char Siu Pork Belly

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This is something I learned from friends up in Malaysia. The meat goes well in Fried Rice as well as with salad.

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Ingredients [?]

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  • add   250 ml water
  • add   2 kg pork belly
  • add   6 tablespoons char siu sauce
  • add   6 cloves garlic
  • add   1 piece ginger


  1. Preheat oven to 110-120 degrees C.
  2. Wash the belly, dry, rub over the char sui sauce.
  3. Place in a heavy baking dish, skin down, pour in the water and sprinkle generously with ginger and garlic, cover with aluminium foil and place in the oven.
  4. Check after 1 hour to see that the temperature is not too low that nothing is happening or too high that it is cooking too fast.
  5. After 5 hours the meat will be just so tender.
  6. The skin will not be any good and you will have to cut it off.
  7. Serve with a simple salad.