You would have probably read the first Char Siew recipe which launched this blog. I have since cooked it many times over in response to various requests. Now, for the belly version.

I tried getting belly pork at the wet market this week.

I said "tried" as the pork seller was adamant that it is not meant for Char Siew making. She kept insisting that I should use shoulder. I shrugged mine and said, "I want 2 kg belly, Auntie." "No, no...shoulder." This went on for a good minute.

Then, finally, I had to say, "But I want to try out a belly version of Char Siew. I am customer. You, seller. I buy, you sell. And if I want belly, you give me belly. Don't you know me?! I am the youngest son of Auntie Ruby. And I am the famous Food Canon who has 23 likes on his facebook page!"

Ok, only the first sentence is true. I mean, I did say that but not the rest, while they are also true factually. (23 'likes' is pathetic after a month, isn't it? I need 25 before I get the unique url: facebook.com/foodcanon. Only two more but I have run out of daughters to help me hit the target. So,..hint hint...)

She finally relented and sold me 2 kg. I must say the strips looked fresh and destined for a great CS outcome.

So, was the belly version better than shoulder? Was 2.01 an improvement over 1.0? Most who ate it said it was. I thought so too. But most in my own family disagree. And I can tell by the discarded pieces at the side of their plates which said, "If it is fat, I ain't eating that."

In any case, I will list out the recipe again and simplify some of the steps to make it easier for those who are following the recipe closely. ( I have also did a recipe using pork collar and posted it here. It tasted fabulous.)

Recipe for Auntie Ruby's Char Siew (Belly version) 

For 1 kg of pork belly

See photo below. Well, your CS is done and so is the sauce which you have separated out in a bowl. That's it. If you want to avoid the hassle of cleaning the wok or smoking your house, finish the strips by grilling in the oven. 

Lovingly charred in the wok and job completed: 2 kilos of Indonesian belly pork

One of the many Char Siews platters I have been serving my friends with

Gone within minutes CS

CS Inline

CS Online

 "Eh..what about the burnt sticky wok?" my poor wife asked. 

"Hmm, just add some water and heat up the wok for a few minutes. It will make cleaning the wok a lot easier. Thank you, dear..."