Wow! Thank you, Angela. MMM! My name is Karina and this is my internet kitchen hang-out. I'm sorry to hear that, Kay. You're dedicated! Literally almost better than the pork, and I'm a full-on carnivore. thanks for the recipe! I followed the directions (leaving out sesame seeds and parsley) exactly. Or this Simple Chicken Teriyaki Stir Fry might win you over. haha. SWEET AND SOUR PORK. Thank you so very much! We only had a pound of meat, so I cut back the cooking time about 15 minutes total (5 minutes from each stage). You know, we add something there – a pinch of that – or whatever. This type of glaze is also yum on a ham at Christmas - honey, chilli, mustard and smoked paprika - give it a try! You nailed it! Otherwise, it may lose the tenderness that I so love and that also helps to give the full on flavor. He loved it! Why do you discard the marinade? It will definitely be apart of my rotation meals. It's 5pm and when I saw it I was hoping for about an hour to make. I believe it is because it was used to marinate raw meat. This looks delish! It turned out amazing! :). Thanks for posting! But I have come up with a way to make this safely in your own homes without the need of any fire extinguishers. Also, honey is much thicker than syrup and the taste will most definitely be affected. I've always wondered if I was just doing something wrong all this time... :), Thank you, Joyce. I would serve this dish with plain steamed rice or quinoa. ;) With regards to the liquid...I don’t know if it’s because I used loin but I put my pork pieces in a very large baking dish so the pork coated the bottom but with spaces exposed. / Chinese Pork Wontons #momsmeet #SanJTamari October 15, 2016 // by Home Jobs By Mom // 2 Comments Note: This article contains affiliate links (hyperlinks, widgets, or through images), which means I receive compensation if you purchase a product through them. 1 1/2poundsbonelesscenter cut pork loin cut into 1/4-inch thick slabs, then 1/4-inch … Click HERE! The photos show rather large pieces of onion, about the size of the pork pieces yet the ingredients call for the onion to be finely chopped. I never shy away from extra sauce! Don't people know how to read? Remove and add the sugar and water to the pan, stirring until all the sugar has dissolved, then bring to the boil. Maybe a silly question but I only have .75kilo of meat (roughly 1.5lbs). Question To keep it from sticking I use non-stick foil. Hi Melissa! About 15 minutes, tender, abit of char...the sauce was gorgeous. The five-spice powder is crucial to the Char Siu flavor though. And it already is in the oven version! Remove from oven, and allow to cool for five minutes. I used the main burners on a low heat and used the rotisserie burner to try to simulate the broil. I thought it needed some type of acidity to cut the sweetness. Broil at 450 for less time? My husband and I were skeptical about the browning/carmelization when we were about half way through cooking, but the time uncovered really did the trick! Do you put water with the pork cubes garlic and onions in the oven?? Our thanks ahead of time! I also did not find it dry at all, followed your directions and only trimmed the fat cap, and left all other fat. Thank you! I would not recommend removing any of the fat from the pork before cooking it. If you loved this recipe, here are some others that might interest you as well: In a hurry? This first picture will show you how large the pork pieces and the onion slices actually are. Everything else was followed to the letter. Every thing is just a bland boring tan color and no dark like your picture! I love to vary our meals so that no one gets bored, this exceeded my expectations (I have been disappointed with online recipes before having a lack of flavor). Well. I used pork loin but did not trim the fat and, although tempted, did not drain off any of the liquid. I reduced the temperature to 250° and covered the pan, but it still burned. Looks amazing! :) Let me know how it goes. Remove the pan from the oven and add the honey and garlic mixture. But it's still soupy and it never turned dark! Thank you, Carolina. You're using a Celsius oven. :), Yes, I am a vegetarian, have been for half my life now, but I gotta say that I misses me eating meat sometimes. Aww yeah. Enjoy!! Today, I made this recipe all over again in order to clarify the baking instructions. Store leftover BBQ Pork Belly Bites in the fridge for up to 3 days or freezes for up to 3 months. This pork looks freakin' amazing, and I know you'll have some more winning non-vegetarian recipes on the way :). I had used the pork belly – paraboiled it to make a Vietnamese soup dish, and used the meat to make the char siu. Need I remind you of that file on your desktop named after me!? Yes, you will want to cook for the full two hours. Do any other cuts of pork work with this recipe? Don’t cut the pork too small, and whatever you do, do not trim away all of the fat! Your email address will not be published. one of my guests is allergic to honey. Thanks in advance. Thanks. THANK-YOU! I have become a devotee of yours on the strength of your Honey Garlic Baked Pork recipe alone ... and I don't even cook! Now that I've decided to add some meat dishes to this blog, I'm going to recreate - Canadianify, if you will - some of your awesome recipes. The first, is with some sweet corn as a side, and the second, is with potato salad. I have a question. I'm so excited to see your new meaty recipes! I would go ahead and use the three pounds. You need some fat to make this dish work. Made this last night for family & my girlfriend. The Husband does though. Chinese Crispy Pork Belly – SUMMARY. A store near me had a sale on bone-in pork sirloin roasts so I got 10 pounds. Hi karina! …, COPYRIGHT © 2021 CAFE DELITES. I've made honey garlic chicken in the past, using a different recipe, and thought it would be fun to try this one. I would leave the other ingredients the same if using 1.5 pounds of meat. I made your recipe earlier today and after the first time being in the oven for about an hour, there was this liquid at the bottom. I added significantly more salt (I blame my Hungarian grandmother for that) but that was incredible. Yes, just go easy on the chili powder. Transfer the seared pork to the slow cooker and add the ginger, garlic, sugar, white wine vinegar, stock, bay leaves and a good pinch of salt and … Next time, I will try spare or baby back ribs, the pork belly from Costco was very fatty and made this too rich to eat very much of it. I made this last night. Used a pork fillet with no fat. Thanks for the recipe. When I found the recipe I was THRILLED to see I had all the ingredients in my kitchen. 3/ we also used smoked garlic... (If the pork was split into batches, combine the cooked meat and garlic before going to next step). This recipe looks delicious!! hat is evendors crazier is that I too LOVED IT! Hi Atalie - thank you! thanks for the sauce recipe, I’m still working on getting it just right. Show me your version! For anyone curious I used Pork Loin. Thank you!! If you read the full blog post - it says to serve with a slotted spoon - so yes there will be lots of liquid left over! THANK you so much for this recipe. My question is I have pork loin tenderloin already cut up as i make another dish with cut up pork but I only have a little under 3 lbs & your recipe calls for 4 lbs...do I need to adjust the time? This looks so good - we do something similar - honey is the key here as it adds a richness and stickiness to the meat! 1. I was a little skeptical at first bdue to the amount of oil/juices that was left over before adding the honey. I don't understand the question. I haven’t tried this but I am interested in trying it tonight with a pork tenderloin. I have never tried to make a sauce from the leftovers in the pan. This will be a new family fav! Chinese roast pork belly is so popular in Asia that there are chefs specialized in roasting pork in restaurants. Crispy Fried Honey Lemon Glazed Cauliflower. I cooked the pork exactly like you described and it came out wonderfully. Have you ever made this recipe ahead and reheated? We can’t rave enough about this recipe. Cheers, Sometimes life gets in the way, Jessica. I have to laugh at some of the questions and comments you are getting. Ann. Just to clarify, do I cook the pork whole, then slice it or slice it then cook it? Thank you for sharing. As you know, we almost rarely cook on weekdays because of work. Quick question regarding the cooking process. Trying to plan some make-ahead recipes for Christmas. Hi, you might want to change "Parmesan" in the end of your instructions to "parsley". The pork is not dry at all and remember, you didn’t add any sauces. Grill in whole pieces. Thanks. Join me on my blogging journey as I share my favourite recipes and stories of my domesticated life along the way. Do you think there is a way to crockpot this?? So, I have baked the pork once more, and have updated the photos. Don't judge.....:) I would also encourage you to only plan for this dish if you have enough time to bake it the full amount of time that the directions instruct. But, there are some of us home cooks who need very clear instructions to make a complete dish. Thank you, Char. If you love sauce, then you'll just have more of it! I make dinner every night (we both prefer to eat home cooked) and this is definite add to the meal rotation!