Char Siew (Chinese BBQ Pork)



Ingredients
2 pound (1½ kg) pork butt, cut into thick strips

Marinade
4 Tbsp oyster sauce
4 Tbsp char siew sauce (preferable Lee Kum Kee brand)
2 Tbsp soya sauce
1 tsp sesame oil
3 Tbsp sugar
1 Tbsp Chinese wine
1 Tbsp five spice powder

Glaze : 1 tablespoon honey mixed with leftover marinate sauce


Method

1. Marinate pork with marinating sauce overnight or for at least 4 hours.

2. Grill or bake (350F) or barbecue the pork basting with honey mixed with leftover marinade and turning often to prevent burning.

3. Bake about 20-30min until it cooked, remove and slice.

4. Serve with rice or noodles.

Comments

Post a Comment

Popular posts from this blog

Bircher Muesli

Image
Bircher Muesli Author:  Laura Serves:  4-6 Ingredients 2 cups/150g rolled or quick oats 1¾ cups/420ml milk ¼ cup/60ml apple juice 3 tablespoons lemon juice 1 apple, cored and grated with the peel 1-2 tablespoons honey 1½ cups/375g plain yogurt A dash of cinnamon (optional) Toppings : your favorite fresh and/or dried fruit, nuts, toasted coconut, etc. Our favorites: blueberries, strawberries, raisins and hazelnuts Instructions Combine oats, milk, apple juice and lemon juice and let sit overnight in the refrigerator. In the morning add the grated apple, honey (to taste), yogurt, and cinnamon, if desired, and mix well. Top with your favorite fruits and nuts. Notes * If you are short on time in the mornings, you can add the grated apple the night before to save a few minutes. Source from:  mylittlegourmet.com  
Read more

Woo Tau Kow (Steam Yam Cake)

Image
Ingredients 1 Yam 150g dried prawns 10 pcs Shiite mushroom 1 tablespoon minced garlic 2 1/2 rice bowls rice flour 1/2 rice bowls sweet potato flour 6 rice bowls water 2 teaspoon five-spice powder 1 1/2 teaspoon salt Method To make the wu tau koh, it is best to use shredded yam instead of cubed ones. Begins the process by removing the skin of the yam with a big, sharp-bladed vegetable peeler. Then cut the yam in half. Slide the halves across a vegetable shredder in smooth, singular movements to produce neat, unbroken strands of yam. These strands of yam will “hold” the structure of the wu tau koh and give it texture. Next, pound dried prawns. Stir fry all that shredded yam, Shiite mushroom and dried prawns in a fair amount of oil and two tablespoon of minced garlic. Toss the ingredients in a big wok for 15 minutes or until the heavenly smell of a fragrant stir-fry has wafted around the entire kitchen. Meanwhile, as the stir-frying is under way, mix three rice bowls of rice flour with s...
Read more

Shao Pao (烧包)

Image
Oil Dough 340 g plain flour 220 g shortening/lard Process all the above in a food processor Water Dough 550 g plain flour 150 g castor sugar 160 ml vegetable oil 240 ml iced water 2 tsp salt 2 tsp golden syrup Process the all the above in a food processor. Glaze – 2 egg yolks Method: Scale oil dough into 20 gm and water dough into 40 gm. Wrap oil dough inside water dough. Roll flat and roll up like swiss roll. Repeat another 3 times. Cut each piece into halves. Roll out each piece and put in filling. Preheat oven at 375 f Convection and bake for 10 minutes, remove from oven, glaze with egg yolks and bake another 15 – to 20 minutes. Char Siew Filling 300 gm Char Siew ( finely diced ) 3 tbsp sugar 1 tbsp tbsp Flour ¾ cup water 1 1/2 tbsp oyster sauce 1 Tbsp light soya sauce 1 tsp Dark soya sauce 4 chopped shallots 1/2 cup green peas 2 Tbsp oil Heat oil and stir in the shallots. Add in flour ...
Read more