Oven Grilled Char Siew ( Chinese Barbecue Pork )
"Char Siew " literally means "fork burn / roast" after the traditional cooking method for the dish. It is of Cantonese origin where pork meat is marinated and then roasted in the oven to a charred and sticky sweet perfection. Truly for the MEAT lovers. It's my hubby and daughter's favourite too!
Long strips of marinated pork belly are skewered with long forks ( sorry no fork here! ) and placed in a covered oven or over a fire to grill.
*Many cuts of pork can be used to make char Siu.
You can use:
Pork Belly ( without skin ) - its the tender, juicy and fattiest version/ maximum flavour.
Pork Butt ( shoulder ) or Pork Neck - if you prefer a balance between meat and tenderness.
Pork Loin - if you prefer no fat, only meat .
( Here I am using pork belly )
Ingredients:
- 800g Pork Belly ( Cut into large long strips 3cm thick, skinless)
- 100g Malt sugar
- 25ml Water ( Cook malt sugar with water until sugar dissolve. Leave to cool )
For the marinade:
- 1 Tablespoon Sugar
- 1 Tablespoon Yellow bean sauce ( mince taucho)
- 1 Tablespoon Hoi Sin sauce
- 1 Tablespoon Oyster sauce
- 1 Tablespoon Black sauce
- 1 1/2 piece Reddish cheese
- 2 Tablespoon Chinese cooking wine
- 1 Tablespoon Chopped garlic
- 1/2 Tablespoon Chopped shallot
- 1 Teaspoon Sesame oil
- 1 Egg
Method:
- Rinse the pork belly and pat dry. Using a fork, prick some holes on the pork. This helps the marinade to penetrate into the meat for more flavour.
- Add all marinade into a mixing bowl. Mix until well combined.
- Add in the pork. Blend well so the pork strips are coated well. Cover to marinate for at least 2 hours, turning occasionally. Preferably keep overnight in the fridge.
- Remove from fridge and leave at room temperature for about 1 hour before baking. Preheat oven to 220 degree C. Arrange the marinated pork strips on roasting rack. Foil a baking tray at the bottom to capture the dripping sauce during the roasting process. Bake for 15 minutes.
- While waiting, cook the remaining marinated sauce together with the malt syrup over low heat. Do stir constantly and cook until the sauce thickens. This takes about 5 minutes. This is the char siu sauce.
- Once the 15 minutes roasting time is over, bring out the meat and brush the char siew sauce on the meat surface. Turn the meat over and do the brushing all over the other side. Put it back in the oven and continue to roast another 6-7 minutes. Repeat another 4 times. Roast until the pork is slightly charred.
- To serve, allow the cha siu to cool for about 10 minutes before cutting it across the grain into thin or thick slices to your preference. Serve with the sauce.
My family prefers the char siew to be cut into thick pieces. It's even better if you can have brewed, hot tea to go along. Occasionally we have our char siew with Pu-erh tea specially bought by my brother-in-law from Yunnan.
Or it can be eaten as one main dish for a sumptuous lunch or dinner at home or with guests.
So Enjoy!!!
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