Monday, May 26, 2014

Homemade Char Siew V - The Final Recipe




The perfect char siew should be slightly charred, shiny and caramelised on the outside, tender and juicy inside. Once in the mouth, your taste-buds will explode with flavour - sweet and savoury and the right balance of fat layers simply melt in your mouth.

Having experimented with different ingredients and proportion for the marinade, different cooking methods and various cuts of pork, I believe I have come out with my favourite and final recipe for homemade char siew.

This will be my last post on homemade char siew.







Ingredients

1 kg pork belly strips (skinned and sliced into 3-4 cm thick) or 不见天 (Armpit cut)

Marinade
180g sugar
90g oyster sauce
4 tbsp chinese wine
1 tbsp light soya sauce
1 tbsp dark soya sauce

Method

Clean and pat dry the pork.

Mix all the ingredients for the marinade and marinate pork for 6 hours or over night.

Heat oven to 240C in grill and fan mode. Grill pork strips for 10 minutes on each side, allowing the juice to drip into a baking tray below. (If using 不见天, reduce cooking time to about 8-9 minutes on each side as these are thinner cuts)

Meanwhile bring the leftover marinade to a boil in a wok.  Transfer the Char Siew from the oven to the wok, add the dripped juice collected and continue to cook the pork in the sauce for 15 minutes. This extra step tenderises the Char Siew.

Return the Char Siew back to the oven and grill for another 2-3 minutes on each side until the char siew gets nice and charred.* Continue to boil the marinade until thickened.

When done, rest the char siew and reapply a coat of the thickened sauce to give it a nice gloss.

Slice and serve with noodle or rice. Or simply enjoy them with a glass of ice cold beer.

* You can use blow torch if you want extra char.

不见天 Char Siew:




Pork Belly Char Siew:







36 comments:

  1. Hi Alvin, final char Siew recipe? Double confirm? Haha... I did your previous char Siew and will be following all the way to the last. Thank you for sharing all the wonderful recipes.

    ReplyDelete
    Replies
    1. Haha Lian! I would think so! I'm satisfied with this recipe.

      Unless I discover something even more exciting in the future, this shall be my last char siew recipe.

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    2. Hi Alvin, I made the final recipe char siew. It is fantastic and such a breeze to make. Thank you so much.

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    3. How do you like version V versus version IV?

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    4. Alvin, version V is more subtle in taste. However I find it a little sweet, so I decreased the sugar to 180g the second time. I also prefer pork belly to 不见天.

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    5. Nice! I'm glad that many of you like the recipe! :D

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  2. Oooo....la...la.....WHOOMP!!! ***faints in ecstasy***

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  3. Alvin, I trust you when you said this is your favourite recipe for home made char siew, this really looks very good. The char siew doesn't even look dry at all and in fact, it looks so moist. The juices on the char siew look so so tantalising. I'm definitely very interested to try this homemade char siew recipe out and delight more people ;) Best of all, this recipe looks easy peasy enough without all the hassle.

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    Replies
    1. Thanks Grace! I'm confident with your culinary skills. This is not problem for you! :D

      Delete
  4. ok ok, so this is the final recipe , no more part V1 right? hehehe, so I can go ahead and try your perfect recipe! . Check your seasonings, I think I will like it too, because you didn't add rose wine which personally I feel the taste is strong and sometime overtake other seasonings taste.Thanks for sharing bro!

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  5. Hi Godson Alvin, how you doing? :))

    Very professional char siew, well done! Better than those selling in the shop. Excellent photography skill! 2 thumbs up for you.

    Have a nice day, regards.

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    Replies
    1. I'm fine GM! Thanks for the compliments!

      Delete
  6. I got a cut called "pork shoulder butt". Is that the same as 不見天?

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    Replies
    1. Nope JT, pork shoulder is more of 梅肉 and 猪劲肉. 不见天 is actually the "Armpit", located between the front legs and the belly.

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    2. I tried it with "pork shoulder butt", and it was good.

      Only thing was that the exterior wasn't as crisp as I like... Maybe I'll grill it for longer or put the tray on the top rack (I put it in the middle rack).

      Delete
  7. why did you decided to go with sugar instead of maltose?

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    Replies
    1. Hi! I tried both and did not find the taste much better with maltose and it was more difficult to handle than sugar.

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  8. u really amazing. Im gonna try doing 1 today but I worry 240 is too hot. i using ur charsiew IV hehe.

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    Replies
    1. Hi hi... 240C is okay since the grilling time is only 10 mins on each side. :D

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  9. i done it , ur IV haha yummy gonna try ur V soon.

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    Replies
    1. Thanks! Let me have your feedback ok? :D

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    2. Hello didn't know u ask my feedback honestly I don't like the fermented beancurd taste a bit over powering, my mom like it sweeter though my dad n hubby like it! Gonna try ur final version.

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    3. I tried ur this version minus the fermented beancurd ooooo fantastic! I use pork belly but forget to remove the skin. My mom & I had a good luff trying to chew the slice of skin. Thanks for this wonderful recipe.

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  10. Grill for total 10 minutes on each side only is it? Den Its cooked?

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    Replies
    1. Hi hi... Sorry for the late reply. Yes on high heat. But you should adjust accordingly depending on your oven. A friend used my recipe but he grilled the char siew for 45 minutes as he constantly removed the char siew from the oven to baste.

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  11. Ur recipe had make my friends start ordering char siew from me haha, I made it again today with 180g sugar and it's just nice. Wish I could show u the picture!

    ReplyDelete
    Replies
    1. Wow! I'm glad that your char siew is getting popular! Share your pic! Send it to my email: chefnsommelier@gmail.com

      Delete
  12. Does chinese wine means rose wine?

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    Replies
    1. Hi Mindy! My apologies for replying so so late. I totally missed your comment.

      I use shao xing (绍兴) wine instead of rose wine. Personally, I do not quite like the rose wine "aroma".

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    2. I cooked your version V. Me and my family loves it! No more buying char siu from shop. Thanks for sharing your recipe. By the way, I use shao xing for char siu too as I also don't like the aroma of rose wine.

      Delete
  13. do you use red food colouring in your charsiew/

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    Replies
    1. Hi Siewleng! No, I do not use artificial colouring.

      Delete
  14. Hi, I tried your receipe today and it was a success! my hubby and even my little boy loved it! only thing was the char siew got charred too quickly especially the skin. should I remove the skin first before marinating it or should I reduce the heat?

    ReplyDelete
    Replies
    1. Hi GK! I'm glad that your family lives this recipe.

      The pork belly strips should be skinned before marinating. My apologies, I did not realise that I missed that out in the recipe. I'll update the recipe accordingly. Thanks for bringing this up.

      Happy cooking!

      Delete

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