Braised pork belly aka ‘CharSiu’. #combisteam hot air humid 150c for 2-3 hours. Traditional recipes call for lean fillet. Pork belly adds interesting textures and definitely tastier. Slow cooked in broth (enough to cover meat). The main seasoning includes dark soy sauce, sugar/honey, soy sauce and a little vinegar/rice wine. Throw in some unpeeled garlic. Five spice powder and red colouring is not necessary. The sauce will thicken (with all the sweetness from the sugar/honey), if not, reduce on the stove. Remove meat from the sauce and grill for 10 minutes (preheated hot air steam 230c) if you like the traditional charring. Definitely optional.
