Honey Char Siu in a Rice Cooker
Translated from Spanish, the language of the reel.
John Mwaviswa cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Ciro Peraloca on SeeMeCook
Tender and juicy pork belly marinated in a sweet and savory sauce made with honey, fermented tofu, and soy sauces. It is cooked in the rice cooker without adding water, then finished by reducing the sauce until thick and glossy.
- Time
- 3 hours 5 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 30 g
- 65 g
- 55 g
- 60 g
- 30 g
- 16 g
Weights are estimates. Together, the ingredients weigh about 1.29 kg before cooking, which is about 320 g per serving.
Steps
Cut the pork belly into large pieces or thick strips. Also prepare the sliced ginger and cut the scallions into pieces; reserve some of both to place at the bottom of the rice cooker.
In a large bowl, mix the fermented bean curd, honey, and oyster sauce until you have a smooth, thick, aromatic sauce.
Add the pork belly, some of the scallions and ginger, the salt, pepper, light soy sauce, and dark soy sauce to the sauce.
Mix well to coat all the meat with the marinade. Cover the bowl and refrigerate for 2 hours so the pork belly can absorb the flavors.
Place the reserved ginger and scallions at the bottom of the rice cooker insert. This layer helps flavor the meat and prevents it from resting directly on the bottom.
Place the marinated pork belly on top of the aromatics and pour all the remaining sauce from the bowl over it. Do not add water.
Select the normal rice-cooking cycle and let the rice cooker cook until it finishes automatically. The meat should be tender and fully cooked; if using a thermometer, the center should reach at least 63 °C (145 °F) and rest for a few minutes, or 71 °C (160 °F) for a more well-done texture.
When cooking is complete, remove the meat and aromatics from the rice cooker insert. Pour the sauce into a skillet and cook over medium heat, stirring frequently, until it has reduced and is thick, glossy, and able to coat the back of a spoon.
Let the pork belly rest for a few minutes, then slice it. Arrange it on a serving platter and pour the reduced sauce over it before serving.
Notes
The quantities do not appear in the description or audio; they have been estimated for 4 servings. The rice cooker should be used without adding water, as indicated by the source. Check that the pork belly is fully cooked before serving. The sauce contains very salty ingredients, so adjust the salt sparingly.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1384
- Protein
- 26 g
- Carbs
- 20 g
- Fat
- 131 g
- Fiber
- 1 g
Where the calories come from
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