• About Me

lifeisdelish

lifeisdelish

Category Archives: Char Siew

Home-made Char Siew

15 Wednesday Feb 2012

Posted by sue-ann in Char Siew, chinese, pork, recipes

≈ Leave a comment

Tags

char siew

A good day for me is usually one involving quality time with the kids, exercise, and some tinkering in the kitchen.  At the moment, I’m still high on endorphins from this evening’s run. I had a pleasant and fruitful day with the kids, and the Char Siew we made for dinner turned out exceptionally well.  So it’s been a good day.

I first made Char Siew some years back, when it was part of the menu at a family dinner I cooked to celebrate my mom-in-law’s birthday.  Back then, I only had a table-top oven which was relatively small in size. But it was a good microwave-convection combination oven, which in those days didn’t come cheap.  It was my first oven, and I have fond memories of learning how to bake and roast with it.  I’m glad it’s gotten a new lease of life in another household with someone who also enjoys cooking.  But I digress.

I remember wondering how I should make Char Siew, then looking for a recipe online.  That’s when I discovered Lily’s Wai Sek Hong, which is a useful resource for Chinese and Asian recipes.  This Char Siew recipe was originally based on Lily’s recipe, but I’ve experimented with it and tweaked it as I went along so the quantities and method aren’t the same anymore.  I actually think it’s pretty easy to make, and once you can do this, you probably won’t want to buy char siew from the neighbourhood roast meats stall again.

There are two ways you could cook this: If you want very succulent Char Siew, but without the charring, you can simply place it in a tray (line tray with foil first, otherwise it’ll be hell to clean) in the oven at 220 degrees celsius, first covered in foil for 15 mins, then remove the foil, return to the oven for a further 15 minutes, then glaze it and return to the oven for a further 12 minutes or until it the pork appears shiny.  The Char Siew turns out really juicy and tender this way, but you don’t really get any charred bits.

If you like it charred, then place the pork on wire rack fitted over a roasting pan (again, line pan with foil), add some water into the pan (about 1cm depth) and just roast on 230 degrees celsius covered with foil for 10 minutes, then, remove foil, glaze and continue to roast (uncovered) for another 20 minutes, checking to ensure it doesn’t burn.

I prefer the first method, as the meat retains much more moisture, and because the marinade and glaze don’t get burnt off as in the case with the second method, there’s much more flavour as well.  What I’m posting is the first method, but if you like your Char Siew charred, you could try the second method I’ve mentioned.

Ingredients

800g pork shoulder or pork loin (or tell your butcher you’re making char siew)

For Seasoning:
3 tbs Hoisin sauce
1.5 tsp garlic powder (or finely-chopped garlic)
3 tsp soya sauce
1/2 cup sugar
1.5 tbs Hua Teow Chiew (Chinese Wine)
3/4 tsp Five Spice Powder
1/2 tsp salt
1 tsp cracked black pepper

For Glaze:
1.5 tbs dark soya sauce
1.5 tbs honey
1.5 tbs cooking oil

Method

Mix all seasoning ingredients together and marinade pork in it for about 1-2 hours.
Preheat oven to 220 degrees celsius.
Place pork in a tray (line tray with foil first) together with all the marinade and cover tray with foil, then put in the oven for 15 mins at 220 degrees celsius.
Remove the foil covering and return to oven for a further 15 minutes.
Mix glaze ingredients together in a bowl and brush glaze all over pork thoroughly, then return to oven for a further 12 minutes or until the pork appears shiny.
Let stand for 20-30 minutes before cutting into slices and serving.

Advertisement

Share this:

  • Facebook
  • Twitter
  • More
  • Tumblr
  • Pinterest
  • LinkedIn
  • Reddit
  • Email

Like this:

Like Loading...

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 17 other subscribers

Visit my facebook page for more pictures from my kitchen

Visit my facebook page for more pictures from my kitchen

Recent Posts

  • Super-moist Nutella and Chocolate Banana Bread
  • Char Kway Teow: Another Experiment in Hawker Fare
  • Lamb Chops rubbed with mint and spices
  • Black Pepper Garlic Striploin Roast, and hello!
  • Deliciously Easy Yet Healthy: Chicken Casserole with Chopped Vegetables

1000 Hits and Counting apple Apple Pie bakes beef Carrot Walnut Cake celebrations Chai Latte Char Siew Chatting Up Your Fruiterer chicken Chicken Rice chicken wings Chicken Wings with 1/2 the Guilt chinese Chinese home-style cooking Chinese Roast Duck drink duck eggs family fish Fish Mee Sua Soup french fries fried rice fruit hawker fare Hearty Chicken and Vegetable Soup Japanese kids Lemongrass and Ginger Iced Tea life Lovesick for Ipoh Hor Fun Nonya Laksa notes and messages one-dish meals pasta Pepper Grilled-Steak with Chopped Summer Salad pie pineapple Pineapple Fried Rice pork Pork Chops potatoes quick and easy recipe recipes roasts Roast Turkey roti john running salad salmon shortcrust pastry sides soup steak Steak and Salmon on a Whim Tau Yew Bak Thai Tiger Prawn Sun-Dried Tomato Pasta travel turkey Uncategorized Vermont Curry

COPYRIGHT 2012

Blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • lifeisdelish
    • Already have a WordPress.com account? Log in now.
    • lifeisdelish
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: