Homemade Char Siew

I never knew making Char Siew is simple, okay granted it requires time for marination, that aside it's easy peasy.

You can serve Char Siew with fragrant rice or make Char Siew boa, which I'll be posting soon.

Get from your butcher a nice shoulder cut with a little fat and we're geared to go.

600 gm of pork butt/ shoulder - cut into stake sizes and get a fork and stab it all over the meat on both sides.

Sauce to marinate

1 tablespoon of oyster sauce
1 tablespoon of soy sauce
1 tablespoon of dark soy sauce
1 tablespoon of Shaoxing wine
2 tablespoons of honey
4 tablespoons of sugar
a pinch of five-spice powder
a pinch of white pepper
1 clove of minced garlic

1 in of grated ginger

few drops of red color

For basting at the end

2 tablespoons of honey and 2 tablespoons of water

In a bowl, measure all the sauce ingredients and give it a good mix.

In a big zip lock bag, put in the pork  and the sauce. Marinate overnight in the fridge. 

                              
Preheat oven to 210 degrees Celsius. 

Pour the marinade sauce into a bowl. 

Place a wire rack  in the roasting pan. Put the pork on the  wire rack and bake for 25 minutes. 

Carefully remove meat from the oven, brush sauce over both sides. Place it back into the oven and bake for another 25 minutes. 

Remove the meat out and brush honey mixture all over  it and bake for another 10 minutes.

                  

                     

Done. Place the Char Siew on a chopping board and slice into bite size pieces.

Enjoy...jue

recipe adapted from CiCi Li