Recipe: Tasty Roasted charsui pork belly with asian slaw

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Roasted charsui pork belly with asian slaw. To finish: When the pork belly is done, pour off all the fat from the pan. Remove from the heat and immediately add the hot braising liquid, using a spoon to Add the Asian pear slices and the cilantro to the slaw, tossing gently to coat. Serve alongside pork belly and drizzle everything with any sauce.

Vietnamese pulled pork sliders with Asian slaw. Roasted meat sliders are the hot new food trend to pop up in cafe's and truckstops all over Sydney, could this be a worldwide Drizzle with a small amount of char siu sauce if desired and spoon on some Asian slaw. Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. You can have Roasted charsui pork belly with asian slaw using 21 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Roasted charsui pork belly with asian slaw

1. Prepare 3 lb of pork belly, shoulder, or butt.
2. It's 1/2 cup of hoisin sauce.
3. You need 1/4 cup of pineapple juice.
4. Prepare 1/4 cup of honey.
5. It's 1/4 cup of soy sauce.
6. Prepare 1 tbsp. of sesame oil.
7. It's 1 tbsp. of Chinese five spice.
8. Prepare 1 tbsp. of minced garlic.
9. Prepare 1 tbsp. of minced ginger.
10. It's 2 tbsp. of sriracha.
11. It's of sea salt and pepper.
12. Prepare of pork marination.
13. Prepare of Asian Slaw.
14. It's 100 g of ramen noodle.
15. It's 1 tsp of soy sauce.
16. You need 30 g of julienne carrot.
17. You need of picked cilantro.
18. It's 2 tbsp. of shredded scallions.
19. You need 2 tbsp. of sesame oil.
20. You need 1/2 cup of thin slices of green apples.
21. You need of .

Char siu (or slightly different spelling, cha siu) is its Cantonese name, but in Mandarin, it is known as cha shao. To make char siu, pork is marinated in a sweet BBQ sauce and then roasted. The slaw gives this sandwich a refreshing level and an excellent crunch. In a saucepan, combine honey, maltose, hoisin sauce, Chinese cooking wine, soy sauce, white pepper, sesame oil, five.

Roasted charsui pork belly with asian slaw instructions

1. Mix everything in a bowl and rub it evenly in the pork to marinate for 1 hour,, then slow roast it in the oven, then slice it about 1 cm..
2. .
3. .
4. In a bowl mix all of the slaw ingredients like a salad,, set aside for later use.
5. Plate the slaw in a bottom of the plate and top with the slice pork garnish some cilantro.

Top the slaw with the remaining pork, and pour the reserved soy-ginger sauce over the medallions. I used preshredded slaw mix and saved a little time. The slaw was better the next day, so I will put the dressing on the cabbage at least an hour before you plate it. Pat dry the pork skin with paper towel. Rub the skin with a little oil and sprinkle with a little extra salt.

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