Recipes - Chinese

Char Siu Pork Belly Strips
Char-Siu


Char Siu Pork Belly Strips is an easy recipe of roasted pork that is baked to perfection and something that goes extremely well with steamed jasmine rice. Make this over a lazy weekend.
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Roast
Cuisine: Chinese









Ingredients:

800g Pork belly strips, boneless
1 cup Lee Kum Kee Char Siu Sauce
2 tsp Lee Kum Kee Minced Garlic
2 tbsp Lee Kum Kee Premium Soy Sauce
1/2 cup Lee Kum Kee Panda Oyster Sauce
200g Snow peas, steamed




Steps:

1. Combine the Char sui sauce, garlic, soy sauce and Oyster sauce in a large non-metallic bowl and mix well.
2. Add the belly strips and marinate.(for up to 24 hours)
3. Place belly strip on a rack in a baking dish and bake in the pre-heated oven 180c for 40 minutes turning and basting frequently. (Belly strips maybe Barbequed or grilled)
4. Serve over steamed snow peas.

Try this delicious Char Siu Pork Belly Strips recipe.


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Char Siu Pork Belly Strips

Char Siu Pork Belly Strips

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Char Siu Pork Belly Strips is an easy recipe of roasted pork that is baked to perfection and something that goes extremely well with steamed jasmine rice. Make this over a lazy weekend.

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Roast
Cuisine: Chinese
Ingredients

800g Pork belly strips, boneless
1 cup Lee Kum Kee Char Siu Sauce
2 tsp Lee Kum Kee Minced Garlic
2 tbsp Lee Kum Kee Premium Soy Sauce
1/2 cup Lee Kum Kee Panda Oyster Sauce
200g Snow peas, steamed

Instructions

1. Combine the Char sui sauce, garlic, soy sauce and Oyster sauce in a large non-metallic bowl and mix well.
2. Add the belly strips and marinate.(for up to 24 hours)
3. Place belly strip on a rack in a baking dish and bake in the pre-heated oven 180c for 40 minutes turning and basting frequently. (Belly strips maybe Barbequed or grilled)
4. Serve over steamed snow peas.

Try this delicious Char Siu Pork Belly Strips recipe.

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