Now, who does not like to eat Char Siew Pork? That sticky, crimson red goodness, hanging from hooks in the window of restaurants and street hawkers. Char Siew is finger-licking’ good and one of our favourites. You would also be surprised by how simple it is to make. Try the recipe below and you will be amazed. Or should you rather order in tonight, give our friends at Kam’s Roast a chance to tempt you. Jump on foodpanda and check out their fantastic menu.
1 ½ kg of boneless pork shoulder on the fattier side, cut to 125mm chunks
- 1 Tbsp. ginger juice. – Squeezed Grated ginger.
- 2 Tbsp. light soy sauce
- 2 Tbsp. hoisin sauce
- 2 Tbsp. bean sauce.
- 1 cube or 1 Tbsp. fermented red bean curd.
- 2 Tbsp. of tahini
- 2 Tbsp. rose cooking wine.
- 2 Tbsp. Brown sugar. 1/8 teaspoon red food colouring (optional) 3 cloves finely minced garlic 2 teaspoon molasses
- 1 tablespoon hot water
- 2 Tbsp. maltose or honey, loosened with hot water, for brushing over the pork
- In a large bowl, mix all marinade ingredients together (except maltose/honey), breaking up fermented bean curd cube, and stir to a smooth consistency. Mix red food colouring with a little water to make a bright red tint. Stir into the marinade. Take the pork chunks and poke all over with a fork so the marinade can soak in. Add pork and all marinade into a zip-top bag, massage thoroughly, and let marinate in the fridge 24hrs – 48 hrs.
- When ready to cook the pork, heat oven to 190C degrees, and place pork on a rimmed baking tray on an elevated rack. Bake for 25 minutes, flip pieces over and glaze with the maltose or honey and bake for an additional 10 minutes. Flip pieces again, glaze the other side with maltose or honey and again bake for five minutes. Then change oven setting to grill, and grill 2 – 3 minutes to get a glossy finish on the pork.
- Remove pork pieces to a cutting board and baste again with the left overglaze.
- When cool enough to touch, slice pork pieces into 5mm thick slices.
- And it’s ready to serve. In soups or by itself on a bed of steamed rice and steamed vegetables.
Follow this recipe and enjoy the Char Siew at its best! On which occasion would you cook this dish? Let us know in the comments!
Photo credit: Takeaway, https://commons.wikimedia.org/w/index.phpcurid=11747529