Homemade Char Siew
Recipe sourced from Chef and Sommelier
1 kg Pork (Shoulder or Collar)
2 tablespoons oil
1 cup water
1 teaspoon salt (To add later)
1 teaspoon light soya sauce
1 teaspoon white pepper
2 tablespoons maltose
2 cubes red fermented bean curds
2 tablespoons sugar
2 tablespoons oyster sauce
1 tablespoon chinese wine
1 tablespoon peanut oil
Clean and pat dry the pork.
Mix all the ingredients for the marinade (except salt) and marinate pork over night.
Next day, add the salt to marinated pork 30 minutes before cooking.
In a medium wok, heat peanut oil over medium heat. Brown pork on all sides. Add marinade and water. Simmer over low heat for about 45 minutes until marinade thickens to form sauce.
Meanwhile, heat up oven to 250C on grill mode.
Brush the meat with the sauce and remove from wok. Remove excess oil and further thicken the sauce if required.
Grill pork in oven until the sides are nicely charred, about 5-10 minutes each side.
Remove and let Char Siew rest before slicing and serving.
Char Siew Rice
I'm linking this post to the Little Thumbs Up 'Soy Bean' event organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake.