This Chinese Chia-shu BBQ Pork is a delicious recipe with no need to marinade prior to cooking.
It’s that time of the year where I start really stressing about gifts. We’ve spent the last couple of weeks catching up on birthday gifts and sending kids to birthday parties. Those gifts are pretty easy though, assuming I actually get the gifts to the people which is exactly why I’ve been trying to catch up on the gifts.
I was at a neighbor’s house who has 7 children and each have a few children so they have over 20 grandchildren and these neighbors mentioned that each year they receive books from their children and grandchildren filled with photos from that year for Christmas. And oddly enough, it was the first time that it hit me that books of photos is the perfect gift for grandparents. No more gift cards. No more random household items that they may or may not need or want. No more wandering through Costco for an hour trying to decide what to get. From here on out, every grandparent gets a book of photos from us of the various things we’ve done throughout the year and we’re doing it through Chatbooks.
I originally used Chatbooks to create a book from all of my Instagram photos but now you can upload any photos or take them from Facebook or Instagram. Essentially, you download the app or log on online, and if you’re doing it through Instagram, you can schedule books to be printed when there’s 60 images or if you’re playing catch up, you can schedule it to print off books monthly until you’re all caught up. If you do it all online, you can just add photos and create the book. Each year they add new features which is great but I always enjoy the simple 60-page Instagram books I receive almost every month (I’m still getting caught up on my books).
If you sign up to get a free Chatbooks linked with your Instagram (use the promo code “UTAHV262”), you’re in! You can start scheduling and creating books of your own!
Now onto this recipe. I’m a sucker for real Chinese food that doesn’t take a lot of time to marinate and create. If you haven’t tried Chinese Chia-shu BBQ Pork yet, now’s the time.
This recipe and photos are courtesy Yu-Ting Thompson.
This recipe is for about 2.5 pounds of pork belly. No need to marinate in advance.
- 2.5 pounds pork belly
- dash ginger powder
- 1 1/2 cloves garlic
- 2 tablespoons rice cooking wine
- 1 1/2 tablespoons soy sauce
- 1 tablespoon honey
- 2 1/2 tablespoons Chia Shu sauce (叉燒醬)
- 1/2 tablespoon sesame oil
- dash black pepper
Prepare the sauce. Blend together the ginger powder, garlic, rice cooking wine, soy sauce, honey, Chia Shu sauce (叉燒醬), sesame oil, and black pepper. Set aside.
Season the pork with plenty of salt, pepper, and garlic powder.
Place about 2.5 pounds of pork belly on a steam rack of the instant pot. Put about 1 cup of water inside of the stainless pot and then place the pork belly along with the stream rack on top of the water. Cook the pork on manual pressure for 18 minutes. Natural release.
Place the pressure-cooked pork on a metal cooling rack and than place it in a roasting pan lined with parchment paper or tin foil. Brush the sauce generously on the pork. Bake the pork at 400° F on the middle rack of the oven for about 10 minutes. Then at 450° F for another 15 minuets. Brush the pork with the sauce every 5 minutes while baking.
Take the meat out and then let it cool. Serve it with cooked rice or as a sandwich topping.