Pot Char Siu
Thursday, October 22, 2009
Is it just me, or does everyone talk to themselves when they are doing things alone? I had the most interesting conversation with myself as I was making the char siu. It was in Malay and it sounded perfectly natural and familiar, "Masak nasi dulu, lepas tu makan babi.." as I went about getting and washing the rice. I'm pretty sure I have NEVER spoken like this to any Malay friends. Must be the quarter Nyonya and full Malaysian in me.. :D
Anyway, I discovered the easiest, mess-free way to make char siu. So easy, you can even do everything from marinating to cooking in one receptacle. Actually I didn't but only because it never occurred to me. But you can learn from my mistake and get it right the first time. Use a heavy-bottomed pot because it will cook better and not dry out the sauce before your meat is cooked.
Anyway, I discovered the easiest, mess-free way to make char siu. So easy, you can even do everything from marinating to cooking in one receptacle. Actually I didn't but only because it never occurred to me. But you can learn from my mistake and get it right the first time. Use a heavy-bottomed pot because it will cook better and not dry out the sauce before your meat is cooked.
Gently simmer until meat is cooked and the liquid is reduced. Hence the need for a good heavy-bottomed pot.
My recipe (adapted from this talented mum) has some additional ingredients because I prefer a more savoury flavour.
400 gm pork loin (you can also use belly if you like streaky char siu. Chicken also works, I suppose)
2 tbsp oil
70 gm sugar
¾ tsp salt
1 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp fish sauce
1 tbsp oyster sauce
1 tbsp golden syrup
250 ml water
Mix all marinade ingredients (except the oil) together until sugar melts in a cooking pot or big bowl. Taste if it is to your liking. Then add in the meat. Leave for a few hours, preferably overnight.
Put pot with meat and marinade inside over fire and bring to boil. Then lower heat and gently simmer until liquid is reduced and thickened into a syrupy consistency. Took about 45mins for me. Be sure to turn the meat every now and then so that the sauce coats the meat evenly.
The sauce will bubble when it has thickened. Keep a close eye on it now so that it doesn't burn.
Add the oil before you turn off the fire to give the meat a nice glossy sheen. I broiled the meat to give it a slight charred taste before slicing. This is optional.
Lightly broiled for that smoky charred taste.
Drizzle with sauce and there you have it. Black and sticky, the easiest char siu in the world.
Excellent with lots and lots of rice. And don't forget your greens for a balanced diet.
idly mused by GFAD on Thursday, October 22, 2009, ~ 
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8 comments