Cantonese Food Recipes ·
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Tina Lim · October 30 at 10:35 AM ·
Throwback yesterday’s dinner of homemade Char Siu..
Here’s sharing how I cooked this for anyone interested..
Home-made Char Siu
Ingredients:
1.2kg pork belly, skin removed, blanched with some salt and ginger slices for 4 minutes, then rinsed and drained
3 tbsp cooking oil
1 tbsp tapioca flour+3 tbsp water
Sauce ingredients:
3 tbsp light soy sauce
2 tbsp dark soy sauce
3 tbsp oyster sauce
2 tbsp shaoxing cooking wine
3 tbsp honey
4 tbsp sugar
4 tbsp Lee Kum Kee Char Siew sauce
1 cup water
Method:
1. Combine all sauce ingredient in a bowl, stir to mix well. Place blanched pork belly in a container, pour sauce over, stir to make sure the sauce coats the pork belly well. Close with the lid. Leave to marinate in the fridge for at least 4 hours, or overnight for better result.
2. Heat a wok with cooking oil. Add in marinated pork belly together with the sauce, bring to a boil. Then simmer in lower heat for 1/2 an hour, turning the pork belly a few times.
3. After 1/2 an hour, remove pork belly from the wok. Add in tapioca flour slurry to thicken the sauce, stir. Then turn off heat.
4. Arrange pork belly on a baking rack. Brush the pork belly with the thickened sauce. Place into preheated oven at 200dC. Bake for 15 minutes, or until charred edges. Then remove from oven, flip and brush with thickened sauce. Place into oven and continue to bake for another 15 minutes or until the edges are charred beautifully. Remove from oven.
5. Slice when slightly cooled. Serve it with the balance thickened sauce on steamed white rice or blanched noodle. Enjoy!
