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.
1 kg pork belly strips (skinned and sliced into 3-4 cm thick) or 不见天 (Armpit cut)
90g oyster sauce
4 tbsp chinese wine
1 tbsp light soya sauce
1 tbsp dark soya sauce
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: