Chinese Style Belly Pork Marinade Recipe
Making and preparing food ahead of time is something I do a lot of all year round, but especially during the summer months as we love to BBQ. I much prefer to buy meat and make my own marinades. Not only is it cheaper but the flavours are just wonderful and you know exactly what your eating.
I adore belly pork and particularly enjoyed cooking it on the BBQ. So here is my Chinese style belly pork marinade recipe.
6 belly pork rashers
1/3 cup hoisin sauce
1/3 cup dark soy sauce
2 tbsp rice wine vinegar or sherry
2 tbsp runny honey
2 tbsp brown sugar
2-3 garlic cloves crushed
1/2 tsp Chinese five spice
Red food colouring (optional)
Take a pudding type basin and put a freezer bag inside it to line it. In the bag add all the ingredients with the exception of the pork.
I like to cut the belly pork rashers into two if they are for the BBQ.
Lift the bag and holding the top tightly use your other hand to mix the ingredients together by squeezing the bag. Open the bag once you are satisfied everything is mixed well and add the belly pork rashers. Again holding the top of the bag firmly shut using the other hand to move the pork around in the marinade until evenly coated.
Knot the top of the bag and sit it back in the bowl and pop it into the fridge. Leave for as long as you can for the flavours to soak into the meat. I generally leave mine overnight. Occasionally if I'm passing the fridge I lift the bag out agitate it and put it back. This ensures a more even marinade.
Place baking parchment on a try and lift the belly pork out of the bag letting it drain a little and then place on the parchment ready to flat freeze.
Once frozen, pop the pieces of belly pork into a fresh freezer bag and remember to label and date it. Put the bag back into the freezer.
Now you can take as little or as many pieces out when needed. They can be cooked from frozen but I prefer to take out of the freezer and allow the meat to thaw ahead of time. The pork can be oven cooked, grilled or put on the BBQ.