My Best Char Siew on 8Aug2017

my best char siew 

did my best char siew today on 8aug2017.

i not very motivated on char siew & siew yoke as i tried them before & though they were ok, but not really fantastic & can always get good char siew & siew yoke outside (or get friends to make it haha!)

looking at previous photos, the char siew i did before was pretty ok i guess but just not enough to excite me.  

char siew & siew yoke 

recently 10pax RI bros went for overnight makan, massage & karaoke at sutera mall locality. 

we had the best char siew at meng meng roast duck 阿明帝皇鸭. the char siew was superb & literally glistening with charred fat!! ooooh, my favourite la!

my best char siew 

& next week i am cooking for 12pax friends, modelling some of the dishes in JB and sutera.

so i thought i have another go at char siew.

look at some online recipes, and decided to model after this video though they did not give recipe…a bit random..haha!

my best char siew

anyhow,

  1. made my own marinade from what i have-1 tsp each of brown sugar, honey, char siew sauce, hoi sin sauce, oysters sauce, five-spice powder, ginger sauce (i lazy just used chopped ginger), soy sauce, fermented beancurd (fu yu), 1/2 tsp salt.
  2. then prepare 250g belly pork, removed skin, washed with salt & scalded to remove scum; and marinate for 6hrs in fridge (overnight should be ok too)
  3. then placed on rack, 25mins in 250degC oven…did a bit of basting..

my best char siew 

result was quite wonderful – texture, taste (marinade & well infused) & fat charring all excellent…glistening…

my best char siew

not sure if i can reproduce this for larger pieces…will try it on 600g piece for 12pax dinner next week la, and see how. ^^

c.h.e.f andy

Ingredients:

  • 250g belly pork, removed skin, washed with salt & scalded to remove scum

marinade (1 tsp each except salt)

  • brown sugar
  • honey
  • light soy sauce
  • char siew sauce
  • hoi sin sauce
  • oysters sauce
  • five-spice powder
  • ginger sauce (i lazy just used chopped ginger)
  • fermented beancurd (fu yu)
  • AND 1/2 tsp salt.

Directions:

  1. combine to make marinade
  2. marinade belly pork for 6hrs in fridge (or overnight)
  3. then placed on rack, 25mins in 250degC oven…baste it a bit…

 

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