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Thursday, December 14, 2017

ROASTED CHAR SIEW

I think every Chinese knows what Char Siew is.  Recently, I came across a Char Siew recipe and the English name is Marinated Meat Fillet.  There is no mention in the recipe that it is Char Siew. 
Anyway, the recipe looks simple and easy to follow and quick cook by roasting instead of pan frying, braising etc.  As you know, I love trying simple and easy recipes, and hoping that the result is acceptable.  Again, must say, this recipe is worth trying because it tastes good.  The meat is tender, not overly sweet but tasty.
The portion in the pictures is for 250 grams pork belly.

Ingredients
500 gm pork belly [skin removed] or lean pork* - cut thick strips
[* ask the butcher for what type of pork is suitable to make char siew]
Some grated ginger and garlic
Some spring onions - cut sections
Marinade
2 tbsp soy sauce
2 tbsp sugar [I used Jaggery sugar]
1 tbsp oyster sauce
1/2 tbsp cooking wine
1/2 - 1 tsp Chinese 5 spice powder
a pinch of orange food coloring 


  1. Mix all spices and ingredients with the pork slices.  Leave to marinate in the fridge for a day.
  2. Roasting Char Siew - line a roasting tray with parchment paper.  Arrange meat slices on the tray without the marinade.
  3. Roast meat in a preheated oven at 200 degrees C for 10 minutes.  Flip the meat slices over and continue to bake for another 10 minutes and slightly charred [you will see the fats oozing out].
  4. Remove to cool a little before slicing.  Serve.

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