char siew

i have tried char siew quite a few times using different meats & preparations.

a rather successful one was almost 2 years ago using belly pork & an oven “sous vide” method at 60degC or 70degC over 4 hrs to 6hrs.

i used the same method for miso belly pork which was very nice too.

i must say while the miso belly pork is a more unique dish the char siew by the “sous vide” method is a bit more tedious & not really my favourite as one can buy cheap & good char siew easily outside.

char siew

but now i think now i found the right combination to reproduce easily very flavourful & tender, moist char siew, like so. a really excellent char siew. ^^

char siew

the key is (a) the marinade to produce the right flavour (b) the meat & preparation to produce a tasty, tender, moist meat.

so far, pork collar is the best choice. i tried the same recipe on belly pork but it was quite inferior by comparison.

char siew

i marinated the meat for 3 days in the chiller.

then i placed the meat on a rack in a preheated 250degC oven for 20mins.

it was as easy as that.

char siew

& the result was just perfect!

c.h.e.f andy

Ingredients:

• 400g pork collar (i used frozen pork collar from sheng shiong S$9.90/kg)

marinade

• 2 tbsp dark sauce
• 3 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp heap sugar
• 1 cinnamon bark
• 2 star anise
• 2 cloves chopped garlic
• 2 chopped shallots

Directions:

1. scald the pork collar & wash under slow running water to remove scum.
2. add the marinade & transfer to a ziploc bag & place in the chiller for 2 or 3 days.
3. bring out of chiller for 1/2 to bring to room temperature.
4. place on a rack over a aluminium foil lined tray & place in a preheated 250degC oven for 20mins.