Fusion Recipe: Char Siu Pork Belly Skewers with Apple Hoisin

 

Char Siu Pork Belly Skewers with Apple Hoisin

These Char Siu Pork Belly Skewers marry the deep, savoury warmth of classic Cantonese barbecue with a bright, autumnal twist. Traditionally, Char Siu relies on maltose and five-spice to create its iconic sticky coat. In this elevated version, we melt rich, spiced apple butter directly into standard hoisin sauce.

The pork belly undergoes a two-step process: first, a low-and-slow braise to break down the tough connective tissues until the meat is incredibly tender. Next, it gets threaded onto skewers, heavily brushed with the lacquer-like glaze, and charred quickly under a broiler or over a hot grill. The high heat caramelises the natural sugars from the apple butter and hoisin, creating crisp, smoky edges that contrast beautifully with the melt-in-your-mouth interior. It's a striking balance of savoury, sweet, fatty, and tart that makes for an unforgettable appetiser or main course.

Ingredients

For the Pork & Braise:

• 2 lbs (1 kg) pork belly, skin removed, cut into 1-inch thick cubes
• 3 cups low-sodium chicken broth
• 3 tbsp soy sauce
• 3 garlic cloves, smashed
• 1-inch piece fresh ginger, sliced
• 2 whole star anise

For the Apple Hoisin Glaze:

• 1/3 cup hoisin sauce
• 1/3 cup spiced apple butter
• 2 tbsp honey or brown sugar
• 1 tbsp Chinese rice wine (Shaoxing) or dry sherry
• 1 tbsp soy sauce
• 1 tsp Chinese five-spice powder

Method

1.Slow-Braise the Pork:2 hours.

Place the pork belly cubes, chicken broth, soy sauce, garlic, ginger, and star anise into a heavy pot. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours until the pork is tender but not falling apart. Drain and let cool slightly.

2.Mix the Glaze:5 min.

While the pork cooks, whisk together the hoisin sauce, spiced apple butter, honey, rice wine, soy sauce, and five-spice powder in a small bowl until completely smooth.

3.Skewer and Coat:10 min.

If using wooden skewers, ensure they have been soaked in water for 30 minutes. Thread 3 to 4 cubes of the braised pork belly onto each skewer. Generously brush all sides of the pork with the apple hoisin glaze.

4.Char and Caramelise:5-8 min.

Preheat your broiler to high (or prep a hot grill). Place skewers on a foil-lined baking sheet. Broil for 3 to 4 minutes until the glaze is bubbling and charred at the edges. Flip, brush with more glaze, and broil for another 3 minutes. Serve hot.

Chef's Tips for Success

• Chill for Cleaner Cuts: If you buy a whole slab of pork belly, pop it in the freezer for 20 minutes before slicing. It firms up the fat, making it much easier to cut into perfect, uniform cubes.

• Don't Skip the Soak: If using wooden skewers under a broiler or on a grill, soaking them prevents them from instantly catching fire and snapping.

• Watch the Sugar: Because both hoisin and apple butter contain high amounts of sugar, they will go from perfectly caramelised to completely blackened very quickly. Keep a close eye on them during the final charring step.