After 1 whole night or half day marinate process, now is time to covert the pork belly to tasty Melting Char Siew!
Take out the marinated pork belly from chiller. Let it drop to room temperature, this may take 15-20 minutes. This is very important, because chilling pork belly send into oven will drop down the oven's temperate, eventually you won't get what you want...
Meanwhile, you can preheat the oven to 125C. New oven may take 10 minute, old oven may take 15 minute or more. Advisable to purchase an oven temperature to put inside the oven, it can help to consistently tracking the inner temperature.
While waiting the pork belly drop to room temperature, you can placing the pork belly into another new bowl, marinate sauce remain in the old bowl. put some corn powder into the marinated pork belly, about 10-15g, just enough to moderately dry up the surface will do. This can help to hold the honey, maltose, marinate sauce on the surface while roasting, when honey, maltose, marinate sauce is solid hold on surface, it help to lock the pork moisture, lean part will be tender and also turn the fat into soft jelly form :) not the hard jelly form.
When oven get 125C standby temperature. Put some marinate sauce from the old bowl into the marinated pork belly, let the sauce stick on the surface. Send the pork belly into oven. Please remember to do it fast, because oven will lose heat when cover is open up. Let the pork belly lying inside the the oven racks, only the commercial oven got space to allow hang straight. Gentle reminder; put some aluminum foil at the bottom, so that the marinate sauce cant directly drop at the bottom part, easier for cleaning later.
Let the pork belly roast 8-10 minute with 125C. After that turn around all the pork belly, and put more marinate mixture on the turned around surface. Gentle reminder; act fact and close up the cover to avoid lose heat. Continue roast for another 8-10 minutes with 125C.
After the 2nd time roasting done, take out all the pork belly from the oven and placed it on some plate or container. Turn the Oven temperature to 180C, while waiting oven temperature increase to 180C, it may take 5-10 minute. Put some more marinate mixture, honey, maltose on the roasted pork belly, honey in small quantity will do, otherwise too sweet, maltose and marinate mixture just enough to cover all surface will do.
When oven temperature raise to 180C, send in the pork belly agian (act fast, close fast, be careful, extremely hot). Let it roasting for another 8-10 minutes, in the middle of the 8-10 minutes you may turn around the pork belly 1 more time.
Start to observe the burnt condition, with 180C, you can see the surface start to got bubble and eventually turn the Maltose and Honey into caramel. Burnt will start from all the corners and slowly toward other parts, I suggest when corner turn burnt and other parts turn moderate burnt, switch off the oven. Let the Char Siew stay inside the oven for another 5 minutes, during this period you can see a lot of pork oil will drop out from the Char Siew, that's why you wont get very oily bite even-though you are taking pork belly Char Siew :) Done !
Because this is not the lean/hard type Char Siew, you can't cut it into small slice. It's in moderate jelly form, advisable cut it into 1/2 inch in slice.
Enjoy your Homemade Melting Char Siew !!! :)
Take out the marinated pork belly from chiller. Let it drop to room temperature, this may take 15-20 minutes. This is very important, because chilling pork belly send into oven will drop down the oven's temperate, eventually you won't get what you want...
Meanwhile, you can preheat the oven to 125C. New oven may take 10 minute, old oven may take 15 minute or more. Advisable to purchase an oven temperature to put inside the oven, it can help to consistently tracking the inner temperature.
While waiting the pork belly drop to room temperature, you can placing the pork belly into another new bowl, marinate sauce remain in the old bowl. put some corn powder into the marinated pork belly, about 10-15g, just enough to moderately dry up the surface will do. This can help to hold the honey, maltose, marinate sauce on the surface while roasting, when honey, maltose, marinate sauce is solid hold on surface, it help to lock the pork moisture, lean part will be tender and also turn the fat into soft jelly form :) not the hard jelly form.
When oven get 125C standby temperature. Put some marinate sauce from the old bowl into the marinated pork belly, let the sauce stick on the surface. Send the pork belly into oven. Please remember to do it fast, because oven will lose heat when cover is open up. Let the pork belly lying inside the the oven racks, only the commercial oven got space to allow hang straight. Gentle reminder; put some aluminum foil at the bottom, so that the marinate sauce cant directly drop at the bottom part, easier for cleaning later.
Let the pork belly roast 8-10 minute with 125C. After that turn around all the pork belly, and put more marinate mixture on the turned around surface. Gentle reminder; act fact and close up the cover to avoid lose heat. Continue roast for another 8-10 minutes with 125C.
After the 2nd time roasting done, take out all the pork belly from the oven and placed it on some plate or container. Turn the Oven temperature to 180C, while waiting oven temperature increase to 180C, it may take 5-10 minute. Put some more marinate mixture, honey, maltose on the roasted pork belly, honey in small quantity will do, otherwise too sweet, maltose and marinate mixture just enough to cover all surface will do.
When oven temperature raise to 180C, send in the pork belly agian (act fast, close fast, be careful, extremely hot). Let it roasting for another 8-10 minutes, in the middle of the 8-10 minutes you may turn around the pork belly 1 more time.
Start to observe the burnt condition, with 180C, you can see the surface start to got bubble and eventually turn the Maltose and Honey into caramel. Burnt will start from all the corners and slowly toward other parts, I suggest when corner turn burnt and other parts turn moderate burnt, switch off the oven. Let the Char Siew stay inside the oven for another 5 minutes, during this period you can see a lot of pork oil will drop out from the Char Siew, that's why you wont get very oily bite even-though you are taking pork belly Char Siew :) Done !
Because this is not the lean/hard type Char Siew, you can't cut it into small slice. It's in moderate jelly form, advisable cut it into 1/2 inch in slice.
Enjoy your Homemade Melting Char Siew !!! :)
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