The best friend of roasted pork is Char Siew.
Char Siew has been in my to-do list but has been procrastinating.
I was inspired by the same tv programme as the one on roasted pork to make it - this time the butcher advise use to use one part of the pig called ???
The recipe came from Auntie Lily
Ingredients:
500g pork - cut into 2 inches strips and score the strips(belly pork or marbled)
Seasonings:
2½ tbsp Hoisin sauce
1 tsp garlic powder
2 tsp soy sauce
1/4 -1/2 cup sugar
1 tbsp wine - Mui Kai Lo (i use chinese wine)
1/2 tsp 5 spice powder
1/4 tsp salt
Dash of pepper
Glaze:
1 tbsp dark soya sauce
1 tbsp honey or maltose
1 tbsp oil
Method:
Marinade pork with seasonings for 2 hours.(optional). Pork can be baked as soon as it is marinated.
Line a baking tray or stainless steel dish with aluminium foil. Transfer marinated pork on to it and cover with foil.
Bake char siew at 220 C/425 F for about 10 minutes.
Remove from oven. Open the top foil and bake again until gravy thickens and coat the pork.
Alternatively, cook pork together with the marinade in a wok until the gravy thickens. Stir occasionally to prevent burning.
Preheat grill and grill the pork until it is charred(not burnt), turning all the time for even grilling.
Dip into glaze and return pork to grill just for a short while, enough to give pork a shine.
Verdict: the roasted pork taste less oily and i probably overcook it during the grilling part - tend to be more tough
I have wanting to make Pao, but never really get into doing it. The last time i was successful was using premix flour so this time i wanted to make it form scratch. Using the recipe from KC (12 hour pao skin), I did it!! Somehow was not very good at it
Tracked: Jul 01, 11:36