Monday, May 27, 2013

Homemade Char Siew II




Lately, I got into a Char Siew craze mode after seeing and salivating over some really nice pictures on the Instagram although Char Siew has always been on my list of Top 10 food in Singapore. To fix my Char Siew craving, I usually visit the 2 stalls in Tiong Bahru Hawker Center (#02-60 Tiong Bahru Lee Hong Kee Cantonese Roast and #02-30 忠于原味 Wonton Mee). Not for the health conscious, their perfectly caramelized Char Siew with the layer of fats that dissolves instantly in your mouth are to die for. I am quite sure over these years, the 2 stalls have made big contribution to my current borderline-high cholesterol level! Lol!

Two Sundays ago, my wife and I attended the Jumping Table dinner at Red Star Restaurant and left our kids with the in-laws. The next morning, during our daily father-son conversation in the car to the childcare center, Ashton told me that he had Char Siew rice for Sunday dinner with PoPo. "Papa.. It was very nice! Do you know how to make Char Siew?" asked Ashton. I nodded with a smile knowing what my next weekend project would be.

Ashton must have forgotten my attempt at Char Siew making at home last year when I used the recipe from The Food Canon. I was then very satisfied with the colour, texture, tenderness and charring effect but I felt the marinade lacked some punch.

This time, I made some changes to the recipe I used previously. I used maltose instead of honey, added some red fermented bean curds and to get the char, I grilled the pork in the oven for the final step instead of in the wok using blow torch.

The result is perfect! Definitely better than my first attempt. I boiled some noodle to al dante and tossed it in shallot oil, dark sauce, fish sauce, and oyster sauce and topped with the homemade Char Siew, boiled Pak Choi and homemade Won Ton for a very satisfying Sunday dinner.

Ashton now has one more item to add to his I-want-Daddy-to-cook-this list!

Homemade Char Siew

Update: For the latest and my favourite Char Siew recipe, CLICK HERE.

Ingredients (Serves 4-6)

1 kg Pork (Shoulder or Collar)
2 tablespoons oil
1 cup water

Marinade
1 teaspoon salt (To add later)
1 teaspoon light soya sauce
1 teaspoon white pepper
2 tablespoons maltose
2 cubes red fermented bean curds
2 tablespoons sugar
2 tablespoons oyster sauce
1 tablespoon chinese wine
1 tablespoon peanut oil


Method

Clean and dry pork.

Mix all the ingredients for the marinade (except salt) and marinate pork over night.

Add salt to marinated pork 30 minutes before cooking.

In a medium wok, heat peanut oil over medium heat. Brown pork on all sides. Add marinade and water. Simmer over low heat for about 45 minutes until marinade thickens to form sauce.

Meanwhile, heat up oven to 250C on grill mode.

Brush the meat with the sauce and remove from wok. Remove excess oil and further thicken the sauce if required. 

Grill pork in oven until the sides are nicely charred, about 5-10 minutes each side.

Remove and let Char Siew rest before slicing and serving.














68 comments:

  1. Hi Alvin
    Oh my, I was planning to make char siew too "one of this days" and you posted yours. I guess I shouldnt procrastinate any further. Your char siew looks really delicious and yummy. Makes one goes drooling even looking at the pics.

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    1. Haha Mel! You should just do it! I'm sure you can get all the ingredients in NZ!

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  2. Oooh...nice! I am salivating! Wish I have some for my lunch now...pinning this for my experimenting projects when I am free haha!

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    1. Hi Jeannie! This is a good recipe which I will be using again very soon!

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  3. Hi Alvin, wow........wee...............save the last plate of noodle for your Godmother, she is coming over for lunch shortly. :))

    Very very nice char siew, very professional and finger licking good. You sure got 7th Dan black belt in cooking. 2 thumbs up for you, your cooking and photography always very impressive.

    I must remember your Calvin Klein request in order to get the chance to taste your cooking. LOL, LOL.....

    Have a great day.

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    1. Hey God Mum, come come! Forget about the CK request! Haha..

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  4. Alvin, I came over straight away when I saw that you made Char Siew! I must follow your recipe and make my own Char Siew. My goodness, I can't wait! It will be great to make an oriental style salad with it :)

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    1. Hey PH! I'm glad that this makes you so excited! Hmmm. I'm quietly confident you would love it!

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  5. Your char siew looks mouth-watering delicious! You even put some stalls that sells char siew to shame! I am rather picky when it comes to char siew, and this looks so mouth-watering! Lucky family!

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  6. Nothing seems impossible to u, eh? I'll definitely come by your stall if u do set up one, Alvin! :)

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    1. Haha Shirley! I'm sure you can make this too! :D

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  7. wah, looks just like the real deal.. succulent and juicy inside and nicely charred outside ^^ forget meatless mondays.. i want meat now ^^

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  8. Another recipe to bookmark ;D Alvin , your char siu can rival the ones they're selling over here ! It looks simply scrumptious !

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    1. Thanks Anne! You mean the HK Char Siew? Wow... I'm flattered!

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  9. Give me a Hi 5! Alvin, 2 weekends ago, I grilled some char siew & they were all gone so quickly & I still have 2 strips of pork neck in my freezer, bought by my MIL before she & my FIL left for HK for a 3 weeeks of holidays & this evening, I just wrapped 36 wontons, thinking to make the char siew & wonton mee in the next few days. I even have the choy sum & wonton mee in my fridge now, hahaha! Anyway, your version of the char siew looks very delicious! Ai, my hubby has banned us from eating the red fermented bean curd, so I can't try your version of the char siew. I like the colour of your char siew & the deep fried shallots too. Last time when I bought the red fermented bean curd, the 1st time I used it in cooking, hubby already said wanted to throw the whole jar, hahaha! He is a funny guy!

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    1. Hi 5!!!

      Huh? Why ban the fermented bean curds?

      Cool... you made wonton mee at home too? I'm sure the family enjoyed the meal!

      Delete
  10. I'm so impressed with your Char Siu...looks great! Even more impressed with the responsibility you hold as a father to your children. It's wonderful how much you love your children:)

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  11. Hi Alvin,

    Like you idea of cooking your own char siew. Sounds like a delicious weekend project for you and your family.

    I realise that living in Singapore is always eating out. I like the convenience of not cooking but sad that I'm losing the fun of cooking or baking at home. I really admire people (including you) who cook REAL FOOD at home at Singapore. This is great!

    Zoe

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    1. Hi Zoe! Admire me?! You too bake so frequently for your happy kids! :D

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    2. Hey Alvin,

      Admire you? Of course! Speaking for myself, I know cooking/baking everyday at home can be quite tiring.

      Are you in US now? I thought you said that you are going to visit NY. We are going to Minneapolis which is quite an usual destination. If you are transiting at LAX, we might see each there :D

      Zoe

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    3. Yup... going Eastern US and Canada next week. Nope, I'm not going yo transit at LAX... :D

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  12. Bro, your Char Siew is perfect! I have tried few recipes and have yet to find a good one. I must try out your version. A lot of recipe call for rosé wine but I find the taste is too strong and overtake other taste. Ya, here also has a good stall of Char Siew using red fermented bean curds .

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    1. Yo A-Chi! Same here.. I prefer to use normal chinese wine to rose wine for the same reason!

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  13. How in the world I got through life without trying this is beyond me...I've been clearly missing out...amazing!

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    1. Hi Angela! It better late than never! Go make this at home!

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  14. So crispy and perfect! The top and bottom photos are amazing...totally irresistible pork!

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  15. Looking at the picture of your char siew, I wouldn't say it's home made, so pro... Not only your son loves it, me too would like to have a bite..

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    1. Haha Kimmy! Thanks for the kind comments!

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  16. Good lord!!! That looks so good. Bet you would never want to eat this outside at all - no way anyone can beat you! Wish I could have some to try. Slurpssss!!!!

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    1. Hi Arthur! You are late today! :D

      Sure... Got the hint! :P

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    2. Was in KL. Just got home yesterday. Will be more regular from now on... :)

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    3. Hope you had a great time at KL! Sharing with us the great food in KL?!

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  17. Alvin, I love your char siew very much because of the red fermented bean curd. I want to bookmark this recipe and make for my family. Thanks for sharing :)

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    1. Hi Ann! Remember to let me know your family's feedback! :D

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  18. oh wow, so nice! now even more reasons for a higher cholesterol level! haha! eh, with these, i think you dont need to go to that 2 shops already la..mouthwatering man!

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    1. Ha Lena! Nope, I have to watch the cholesterol level! Eat in moderation... :D

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  19. Wow, Alvin! your homemade char siew looks absolutely good and delicious. I wish I can have that plate of char siew wonton mee for my breakfast now :)

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    1. Thanks Esther! This might be too heavy for breakfast! Haha..

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  20. Aiyoh! Tak boleh tahan!!! I must try your recipe. Cholesterol be damned!

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    1. Haha Denise! Your remarks brighten me up!

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  21. We are into Char siew too but chicken... and love it :D

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    1. Oh ya Lisa! Understand... Have not tried chicken char siew... should be equally good!

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  22. I am so glad for bloggers liek you who take the work out of researching for the best recipe for me ;) This looks awesome. I am so totally trying this. Bookmarked, tagged,everything. And I am hardly the person to chide anyone for cholestrol when I blog about chicken skin skewers..

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    1. Hi Shu Han! Let me know your take on this recipe!

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  23. Whoaaaaaaaaaaaaaaaaaaaa! Seriously, this is professional result. I'm saving this recipe to try the char siew AND the noodle dish is one of my favorite. I realized it's faster to get your address and visit you when you make this dish again...just in case mine won't come out as perfect as yours! ;)

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    1. Haha Nami! Sure... I welcome you to Singapore! Will definitely show you around and introduce you to our local food! And if you still insist, I can cook for you too! :D

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  24. Your char siew looks really good, great colour too! I've never used pork collar before though. Does it have fat? :p

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    1. Hi Fern! Yes, collar has actually quite a bit of fat - a perfect cut for making char siew!

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  25. Hi Alvin, just got back from holiday. Your char siew looks fantastic! And wantan noodles is my fav too.... pass me a plate, please?

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    1. Hi Yen! Welcome back and I have been following your holidays through Instagram! Ha... now it's my turn! :D

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  26. Your char sinew looks delicious. Am sure your family any yourself had a goodie dinner. Eat with rice will be perfect also. Enjoy your holiday.

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    1. Thanks Amy! The char siew is indeed delicious. Make it for your family too!

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  27. Your char siew looks yummy. I like the colour. Long time didn't get to eat really nice char siew.

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    1. Thanks Libby! Welcome to my blog and I hope you like it here!

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  28. OMG i wanna make this now so bad!!!

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    1. Ha.. Eiling! It's not that difficult. Make some now!

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  29. Replies
    1. Hey Ivy! Sorry for missing out your comments! Thanks Thanks! :D

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  30. Hi Alvin
    I made Char Siew using your recipe and it is indeed delicious. Thank you!

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    1. Hi Mel! Just came over from your blog... Your Char Siew looks very very good! Glad that you have tried it! :D

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  31. Hi Alvin, just made char Siew using pork belly and your recipe. Taste wonderful but colour not as red as yours. Is it because of the red fermented bean curd? What is the brand you bought? Thanks so much for sharing.

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  32. i saw many recipes ask to add ginger and garlic - is it necessary? -Mint

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  33. Hi, instead of simmering the pork in the wok, can i just use to over to grill it all the way?

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    1. Hi Sean, yes you can. Refer to the newer version of my char siew recipe here:
      http://chefandsommelier.blogspot.com/2014/05/homemade-char-siew-v-final-recipe.html

      Delete

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