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!
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
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
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.