Recipe for Char Siew

Ingredients
500 gram of long strips pork shoulder cut (or 3-layered belly)
1 small cucumber, sliced (as side dish)

Seasoning:
1 teaspoon of ground white pepper
1 teaspoon of light soy sauce
1 tablespoon of oyster sauce
1 tablespoon of dark soy sauce (thick soy sauce)
1 tablespoon of honey
5 tablespoon of sugar (add more, if desired)
1 teaspoon of Hua Diao Rice Wine
1 teaspoon of sesame oil
½ teaspoon of Zedoary, grounded, or in 3 - 4 small pieces, lightly mashed / Or, 1 teaspoon of ginger juice.)

Method:
Use stove-cooking:
1) Cut pork into 2 long strips. Place them in a large bowl.

2) Combine well with all seasoning ingredients. Dredge pork strips with the seasoning mixture, and marinate for 1 - 2 hours.

3) Preheat a large wok/ saucepan over medium fire, place strips into the hot wok. Keep remaining marinating sauce in the bowl for later. There is no need to add oil so that the pork can caramelize better.

4) Roast pork strips for 10 min each side, or until both side are caramelized (glazed) and well roasted. Remove from wok.

5) Put remaining sauce into the wok, and bring to a boil. Reserve it as Char Siew sauce for later.

6) Thinly slice pork strips when they are cooled, and serve with Char Siew sauce, and sliced cucumbers.

Use oven-baking:
1) Preheat oven to 250ºC.

2) Line baking dish with aluminum foil, and place pork strips on it.

3) Place baking dish in the center of preheated oven.

4) Bake one side for 10 minutes. Turn pork strips over and bake for another 10 min, or until caramelized.

5) Remove from oven. Thinly slice when strips are cooled. Serve with Char Siew sauce, and cucumbers.



Char siew is surprisingly easy to make!!!