So , how's your Valentine's Day date ?
Me ?! Sadly ......
I drowned my sorrow by making char siu lol
Read more about char siu at Wiki .
The last time I've made char siu was 2 years ago and I used Lee Lum Kee char siu sauce . Now before you say , bottled sauce ?! It tastes good actually and the taste closely resembled to the char siu here in Hongkong . I like it but not that much .
Though the not-so picky taste tester here prefer homemade char siu made from bottled sauce over this made from scratch marinade *gasp*
There's no accounting for taste , hee hee !
I've got this recipe from Alvin aka Chef and Sommelier , one of my favorite Singaporean bloggers . I've been eyeing his recipe since he posted it in May last year and had to stick my xeroxed recipe on our kitchen wall as a reminder . You should see our kitchen wall , several recipes sticking here and there -__-
I have another 2 char siu recipe that I've been planning to make ( hopefully ?! ) but ditched the other one since it calls for 5 pounds of pork ugh ! That's good if you're making it for a party but I'm only feeding 2 person . I lifted two ingredients from this book and added them to Alvin's recipe .
Here in HK , if you want to make char siu , you can ask the butcher that you want a cut of pork for making char siu and they'll give you that . In my case , I've selected the cut I usually buy when I make potstickers or steamed minced pork . There's this beautiful marbling of fat in that area and it's near the skin so there's some good old fat as well that's really good when charred . I don't really know which cut of pork is the one I usually buy .
The verdict ?! I'll let the photos do the talking .....
Now , now stop drooling ! It's really easy to make !
Recipe adapted from Chef and Sommelier ( Thanks , Alvin ! ) Please check out original recipe and instruction at his blog .
1 kg pork , cut into 3-inches wide and about 3/4-inches thick ( rough estimate )
For the marinade :
1 tsp light soy sauce
1 tsp ground white pepper
2 tablespoon maltose syrup
2 cubes red fermented beancurd
2 tablespoon raw sugar
2 tablespoon oyster sauce
1 tablespoon Chinese wine
2 tablespoons Hoisin sauce
3/4 teaspoon five-spice powder
* Wash and dry pork thoroughly .
* In a medium bowl , combine ingredients for the marinade and mix well . Add in the pork , use hands to coat each piece of pork and chill for at least 4 hours , preferably overnight . Try to stir the mixture from time to time . Remove the pork from the fridge 30 minutes before cooking . Line a rimmed baking sheet with foil or use a roasting pan .
* Preheat oven to 200°C . Transfer
* Serve with rice , what else ?! Or noodles or beer or whatever you fancy .