I had a lot of recipes kept as drafts. Actually I have the plan to post out as much as I had…but end ups more and more drafts! Although my “D” day is coming I have a lot of energy in making food! I always have the next to bake or cook list after one another. The lists seems won’t last! :D Maybe I worry that I might not able to do any after my baby born. :D Well, let move to today’s recipe.
I had try making own “char siew” with several recipes. However the result is not that good until I try this one from Famous Cuisine magazine. The outcome is quite similar with the “char siew” that we ate in Peninsular Malaysia. Hope for those who like “char siew” this recipe is worth to try.
The original recipe called for pork belly. However I found that it is too fatty. I asked the butcher for recommendation and he told me pork leg (front) is good for making “char siew”. Do choose your favourite part of pork for this recipe.
Adapted and modified from Famous Cuisine magazineIngredients:
1.5kg pork leg (front leg)
* In large long strips cuts, skinless, about 5cm thick
Some red food colouring
200g malt sugar (麦芽糖)
2 teaspoon salt
3 tablespoon white Chinese cooking wine
3 tablespoon oyster sauce
½ tablespoon black soya
3 pieces reddish cheese (南乳)
1 tablespoon hoisin sauce
2 tablespoon chopped garlic
1 tablespoon chopped shallot
1. Rinse the pork and pat-dry. Prick some holes around the pork with a fork. This will help more seasoning penetrate into the pork meat and more flavour.
2. Cook the malt sugar and water until the sugar dissolve. Remove from heat and leave to cool.
3. Add all seasoning from (C), cooked sugar syrup from step 2 and red food colouring into a mixing bowl. Mix all until well combined.
4. Add in the pork. Make sure the meat is soaked in the seasoning. Marinate for 2-3 hours (preferable overnight in the fridge).
5. Remove from fridge and leave at room temperature for about an hour. Preheat oven at 250C. Place the marinated pork strips on roasting rack. Make sure foiled the basement tray to capture the dripping sauce during the roasting process. This also will help in easy cleaning. Bake for 20 minutes.
6. While waiting, cook the remaining marinated sauce over low heat. Do stir constantly and cook until the sauce become thick. This will take about 5-8 minutes. This will be the “char siew” sauce.
7. Once the 20 minutes roasting time 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. Bring the meat back into oven and continue roast. Do the brushing every 6-7 minutes for about 4-5 times. The “char siew” is ready once cooked and some “char” bits appear around the meat.
* Basement tray will have some dripped sauce during the roasting process. Do add into the “char siew” sauce. The fat from the meat will enhance the flavour of the sauce. It is a waste to throw away :D
8. Remove and leave to rest about 5-10 minutes. Slice the “char siew” and serve with the sauce. Enjoy!
I will sending this recipe to Muhibbah Malaysian Monday Event hosted by Shaz .