SavouryPeklyn Teo

char siew

SavouryPeklyn Teo
char siew

The sweet one amongst the roasted delights. I had half a pork belly (from making siew yoke) and I thought since I had 1kg of pork belly, might as well make char siew and siew yoke rice. Was browsing through many recipes on the internet and most called for hoisin sauce which I didn’t have. I also couldn’t go out to get some as the Prime Minister had just announced an extension of our circuit breaker (c’mon guys we all know its a lockdown) so people were probably already forming queues at the supermarket panic buying. Then I came across a friend’s instagram post where she posted that she was attempting to make char siew and I immediately DM-ed her. She sent me the recipe, we became piggy buddies and here it is -

E442954A-624D-4FB2-9C35-114C34AF4C7A.jpg

Recipe

Ingredients

  • 500g Pork belly (or pork shoulder/pork butt)

  • 2 tbsp sugar

  • 1 tbsp light soy sauce

  • 4 tbsp water

  • 3 tbsp oyster sauce

  • 1 tbsp dark soy sauce (thick caramel)

Method

I used pork belly because I had some but if you prefer a leaner meat, you can use other cuts like pork shoulder or pork butt as well. If you have a pork belly, make sure to take off the hard part of the skin first (cue pro knife skills).

Marinate your pork with all the ingredients in the fridge overnight. When you’re ready to cook, put the marinated pork into a pot with the liquid and braise it till the marinade thickens.

Line baking tray with aluminium foil and transfer the pork to the tray. Brush more marinade onto the meat and save the rest into a bowl - we’ll use this later. Pop the tray into the oven and grill it at 175 degrees celcius until it caramlises. Brush your pork with marinade every 5 minutes, turning it each time. Your pork should be in the oven for about 15-20 minutes. When done, remove from the oven and allow it to rest for 20 min before cutting and serving.