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I am on a blogging hiatus as I would like to focus on my jewelry craft work. Hence, I will not be taking in requests for reviews of any nature in the future. If you do have queries on my jewelry work instead, please get in touch via email : oon.adeline@gmail.com

Tuesday, May 13, 2014

[RECIPE] Roasted Meat - Char Siew

Planning for meals in my home can be a daunting task - at times. Thankfully, char siew (or roasted pork) is definitely not a daunting dish to prepare. It has been well-received in my home and I am pretty pleased to have modified this dish to our liking. Knowing too that meat is a man's kinda dish, it is no doubt one of my husband's favorite. And I'm more than happy to be cooking this for him and of course, my children too!

*Now listen up to the daddies reading this post, you can do this easy peasy dish and impress the wifey and family!*

My advise for good tasting char siew is to use the pork shoulder portion, known in Chinese as 五花肉. The difference is in the fat proportions, in between the meat which makes the char siew tender and juicy. Using pork loin may turn out tough and dry, so you've been warned!
Preparation time : 5 minutes    Grilling time : 40 minutes   Serves :  4-6

Marinade (to be done at least 8 hours and placed in fridge or best if done overnight) :
- 450gm pork shoulder (五花肉) ask the butcher to slice it into longish portion if you like
- 4 tbsp hoisin sauce
- 2 tbsp light soya sauce
- 1 tbsp black soya sauce
- 2 tbsp honey (or substitute with sugar, if you prefer)
- 2 to 3 dashes of sesame oil

Place the meat in a large ziplock bag and put all the above sauces into the bag and massaged them on the meat through the bag so you don't get your hands messy. Remember to marinade it a day before grilling it, or at least 8 hours in the refrigerator, to get the best taste of this sweet meat dish. Mmmm! Dang, it is good!

Cooking method :
- Pre heat oven at 180 degrees 
- Line your baking tray with foil paper before placing the meat on it. Leave the excess sauce from the marinade aside for making the char siew sauce later.
- Grill about 20-25 minutes on each side. *Tip : if you like some burn bits on the char siew, raise the temperature to 200 degrees at the last 5 minutes before taking the meat out to cool.
- To complete the char siew sauce for drizzle on the meat or on your rice, dilute it with a little bit of water (depending on your preference for thickness) and bring it to boil in your sauce pan. This should take no more than 5 minutes.
- Once the char siew has cooled, slice and serve.
- Enjoy!
Updated post with this latest photo on 30/3/2015.
Till the next post, have a blessed week!

Stranger in Bangkok

1 comment:

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