The original Char Siew recipe is from WendyKK of Table for 2 or more [see link here]. I made a little adjustment to suit my family's taste and preference. Good recipe as I can kill two birds with one stone. Made this portion of char siew, ate some [about 200 gm] with rice* and the rest was use to make the char siew filling for my Char Siew Steamed Pau. *Didn't take any photos on making of the char siew cos' my purpose is to make char siew filling for steamed paus.
[slightly modified according to own taste preference]
600 gm pork strips [I used pork belly]
marinate with 1 soup spoon dark soy sauce, 1 soup spoon rose wine [aka mei hua loo or mui gwai lou], 2 soup spoons light soy sauce, 3 soup spoons sugar, 1 tsp salt and 1 cup water
- cook marinated pork over medium low heat until meat is cooked and gravy is thick like honey consistency. Cut into small cubes or diced.
Above cooked char siew- diced
2-3 tbsp sugar
2 tbsp oyster sauce
1-2 tbsp cornstarch
1-1 1/2 cups water
- Add above seasoning [except cornstarch] to diced char siew. Bring it to a boil then lower heat to simmer until meat is tender and gravy reduced. Stir in the cornstarch and cooked until char siew is tender and gravy is stick and moist.
- Dish out to cool before adding 2-3 tbsp chopped spring onions and 2 tbsp toasted sesame seeds. Chill in the fridge until required.
Recipe for Char Siew Steamed Paus
I'm sharing this post with Aspiring Bakers #31-Bao Ho-Chiak - May 2013 event hosted by Miss B of everybodyeatswell in Flanders.
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