STEP 1/8
It's pork belly that I bought for boiled pork, so I melted it and cut it into pieces to put on the rice bowl. You can cut it big and bake it and cut it later. Sprinkle salt and pepper evenly and let stand for about 20 minutes.
STEP 2/8
You have to grill the pork belly in the pan first. You have to cook it until it's crispy so that you can put it on top of it later. :)
STEP 3/8
Leave the grilled pork belly for a while and make soy sauce to boil it down. Chop 1/2 onion and bring to a boil together.
STEP 4/8
When it starts to boil, add the grilled pork belly and boil it down.
STEP 5/8
First, boil it down to high heat.
As it boils, oil comes up on the top. You have to remove this to make it taste clean. When the soy sauce is reduced by half, boil it down over low heat.
STEP 6/8
You can't boil it down too much, but you need a little soy sauce to season the rice later.
Remove from heat and mix about 1 spoonful of oligosaccharide to give it some luster.
STEP 7/8
Now cover the hot rice with 3-4 spoons of onion and soy sauce.
STEP 8/8
Put the finished char siu on top. If you cut the chives and put them in the middle, it looks good and can help with a little bit of greasiness.
The crispy grilled pork belly absorbs the soy sauce seasoning, making it a soft and chewy char siu.
It's softer and more delicious when you eat meat that's a little greasy than meat.