Wednesday, April 3, 2013

Char Siu (Roasted Pork)

There are many methods to prepare Char Siu, and this is just something I've figured on the spot (in addition to Li Yin's personal recipe) and also whatever sauces I have in the kitchen.

The ingredients -
  • Pork shoulder (It was in the deal rack when I bought it... Ideally I think people would prefer pork belly. Being a student, I'd pick the cheapest, so long as it has fats. Note that you have to pick something fatty.
  • Hoi sin sauce - about 4-5 tablespoons (Not essential but I think it'll be very much nicer with it)
  • Honey - about 4-5 tablespoons (ESSENTIAL!!)
  • Salt - a pinch
  • Sugar - about 1-1/2 spoons (ESSENTIAL!!)
  • Sesame oil - a teaspoon
  • Dark soy sauce - a teaspoon
  • Soy sauce - a teaspoon
  • Garlic cloves - about 3-4, chop it in to bits (I would prefer to use garlic powder however, but I don't have it in my rack so I used the fresh ones instead)
  • Malaysian sauce - about a tablespoon (It's a spicy chilli sauce I've gotten from Liverpool, which I can't find it anywhere else)
P/S - The measurements are just an estimate, you don't have to follow exactly. There are other ingredients which are supposed to be added in for better flavouring but I don't have it in my rack.

Put everything in the bowl and stir it till the mixture is even and thick. When you're done with mixture, place the pork in and marinade for about 3-4 hours. It'd be better if you marinade over the night.

Place a layer or two of foil on the tray and grease it. Line your pork (well you don't have to line it so nicely but I just love lining up stuff) and pour a little sauce on it. Don't throw the remaining marinade away.

Preheat oven at about 180C for a few minutes and place the tray in for 30 minutes. After 30 minutes, take it out, flip it and put it into the oven again for about 20-30 minutes. I increased to 200C after flipping.

It looked horribly burnt when I took it out.. But surprisingly OK when I placed it on the plate.

Because my knife ain't sharp enough, I used a pair of scissors to cut the pork into pieces.

Char siu sauce. Simmer the remaining marinade on a pan and add it with water. Slowly stir till the sauce thickens.

End product! Garnish with coriander and/or spring onions. *Satisfaction*

It isn't very authentic, but this is what happens when you're craving for char siu and you're too lazy to get out of the house. You can always try mixing around till you get the flavour you like. It was my first attempt and I love it already :D

Enjoy! ^_^

2 comments:

  1. Yum yum! no reason to go out for char siu anymore!

    ReplyDelete
  2. LeX : Hahaha!! Nooo.... Go out and grab some really authentic ones :P

    ReplyDelete