I thought I should start with the visuals. 🙂
Pork is not my favourite meat. But I do make the exception when it comes caramelised with a bit of charring. Roasted Pork, or Char Siew as it is known locally, goes very well with fluffy white rice or thin yellow noodles.
I’ve peeked into kitchens from where pieces of these meats emerge – the process looked complicated and laborious; And it sure looked alike a whole lot of cleaning. *Shudder* But I came across a Char Siew recipe posted by a famed food blogger who is a doctor by day and foodie by all other moments that was enticingly straightforward to follow.
So I did. The recipe required the use of a wok and frying. I surely did not. But it turned out better than I hoped it would from an oven. This homemade Char Siew keeps well in the fridge over a week or the freezer if it is two, and good for several meals. Perfect for people who like to cook bulk and store for later. Like squirrels preparing for winter. Like me.
Here’s how for those who want to try it out:
- 1 kg worth of pork belly strips; Rinsed, skinned and some fat removed
- 1 tbsp Chinese cooking wine (Shiao Tsing)
- 2 tbsp good oyster sauce
- 2 tbsp honey
- 2 tbsp white sugar
- 1 tsp good sesame oil
- 1 tsp salt
- 1 tsp dark soy sauce
- 1 tsp white pepper, ground
- Throw everything in a bowl
- Stir well to ensure good mix
- Cover bowl and leave in fridge overnight to allow marinade to do its work
(the next day)
- Preheat oven to 190degC
- Place pork strips and the juices in Al foil covered pan; ensure Al foil is large enough to go round and cover the pork strips while they cook
- Place pan with the pork in oven and bake covered for 30mins (or until the fat renders)
- Bake uncovered for 10mins to get the colour and crisp; turn pieces over and bake other side for another 10mins (I did this step twice to get some charring too)
Serve sliced. If not eating the entire 1 kg of meat in one seating, allow to cool and store strips (not slices) in fridge or freezer. Reheating may be done via microwave.
And we are done!