I love making Char Siew. I have made char siew using this recipe for ages. I like it because it uses only the wok, and because the char siew is braised before being caramelized in the wok, it retains moisture so you get tender char siew.

Recently, I have toyed with the idea of using another method to make char siew, just so I can try something new, and also to explore if there are other methods to make the kind of char siew that I like. 

And when I read this recipe from the Chef and Sommelier, I knew I had to give it a shot. Why? Well, firstly because Alvin is a fabulous cook and I have a ton of respect for him. Also, he actually tried quite a few recipes on making char siew (this was Version 5!) before he settled on this recipe. And lastly, I like the way the meat is cooked. By braising and grilling the meat, I know that the end result is going to be good.

So I made this once, and it was gone in minutes. Seriously. Wow.

This was when I knew that I had to write a blog post on how to make this char siew.

While I usually use pork shoulder when using my other char siew recipe, it was highly recommended that pork belly be used here. I always have pork belly in my freezer, so I decided to try making Pork Belly Char Siew.

Here are the instructions on how to cook this.

In a bowl, combine sugar, oyster sauce, light and dark soy sauces and Shaoxing wine.

Remove the skin of the pork and cut the pork belly into strips about 3-4cm thick. Coat the pork with the marinade.

Immerse the pork in the marinade and marinate for at least 6 hours, over-night if possible. Remember to turn the pork occasionally.

Before cooking, take the pork out of the fridge and leave it on the kitchen counter top for about 30 minutes to an hour to let it come to room temperature.

Preheat your oven to 230°C. Grill the pork for 10 minutes on each side, allowing the juices to drip onto a drip tray below.

Bring the left over marinade to a boil in a skillet or wok.

Transfer the char siew into the skillet. Add the drippings from the tray and cook the pork for 15 minutes, turning the pieces occasionally. If the liquid dries out too much, add a little water and continue cooking.

Return the char siew back to the oven and grill for another 2-3 minutes on each side, until the char siew is charred.

In the meantime, continue to boil the marinade until it has thickened.

When the char siew is done, brush the thickened sauce on the pork.

Cut and serve. 

So tender!

Pork Belly Char Siew (五花肉叉燒) – Wok & Grill Method

2016-01-10 10:04:10

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Ingredients

1. 1kg pork belly, cut into 3-4cm strips
2. 180g sugar
3. 90g oyster sauce
4. 4 tablespoons (60ml) Shaoxing wine
5. 1 tablespoon light soy sauce
6. 1 tablespoon dark soy sauce

Instructions

1. In a bowl, combine sugar, oyster sauce, light and dark soy sauces and Shaoxing wine.
2. Remove the skin of the pork and cut the pork belly into strips about 3-4cm thick. Coat the pork with the marinade.
3. Marinate for at least 6 hours, over-night if possible. Remember to turn the pork occasionally.
4. Before cooking, take the pork out of the fridge and leave it on the kitchen counter top for about 30 minutes to an hour to let it come to room temperature.
5. Preheat your oven to 230°C. Grill the pork for 10 minutes on each side, allowing the juice to drip onto a drip tray below.
6. Bring the left over marinade to a boil in a skillet or wok.
7. Transfer the char siew into the skillet. Add the drippings from the tray and cook the pork for 15 minutes, turning the pork occasionally. If it gets too dry, add a little water and continue cooking.
8. Return the char siew back to the oven and grill for another 2-3 minutes on each side, until the char siew is charred.
9. In the meantime, continue to boil the marinade until it has thickened.
10. When the char siew is done, brush the thickened sauce on the pork.
11. Cut and serve.

Adapted from Chef and Sommelier

Adapted from Chef and Sommelier

The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/