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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Wah, looks like something even I can make. Must try. Thanks!
*drools*
Hmmm..looks easy! But I'd hate to wash the pot after :P
LL:
Yar, make make! Just throw the meat and marinade together in the morning. Then come back from work and cook over the stove. Char siu rice before you know it!!
jem:
The one of the many faceted Jem appears..:D
Unka:
If your pot is heavy duty pot and you don't burn the sauce, it's not a problem washing. Just need to soak a while to get the caramelised sugar to dissolve.
Good for say, house-warming parties. You can leave it to cook while you attend to guests and other matters. Then can impress everybody with delicious glistening succulent char siu.. :D
Yar, make make! Just throw the meat and marinade together in the morning. Then come back from work and cook over the stove. Char siu rice before you know it!!
jem:
The one of the many faceted Jem appears..:D
Unka:
If your pot is heavy duty pot and you don't burn the sauce, it's not a problem washing. Just need to soak a while to get the caramelised sugar to dissolve.
Good for say, house-warming parties. You can leave it to cook while you attend to guests and other matters. Then can impress everybody with delicious glistening succulent char siu.. :D
emmm, this looks like a "relevant-post-to-me"... heheheahehaehahea. kidding la. very very tempted to try it out. Xmas can b a good time. say, why dont u roast a chicken at least, to present me another relevant post....LOL....kidding la dude.
Great looking char siew!
Exquisite! Did I tell you Louise made this for me recently :-)
Thannnnnks!
ps - It now features on my blog :-)
Thannnnnks!
ps - It now features on my blog :-)
The recipe seems pretty easy but I am sure the result would be great and the taste of the dish- memorable.