Char Siew (叉烧)

This is the Char Siew recipe which I always used for my Char Siew Soh and Char Siew Pau. To have such a lovely recipe, thanks to my good friend, Cindy. She's such a sweetie who remembered Char Siew Soh is one of my favorite dim sum and Char Siew Pau, my hubby's favorite also knowing the limitation of chinese ingredients avaliable here (As I always complained to her). She found and shared this recipe which the ingredients are easily found here. After my first attempt, I have reduced the sugar amount which originally called for 4 tbsps of sugar and we found it too sweet for us.

Ingredients: (Char Siew Only)

• 450g Pork Belly
  

Seasoning I:

• 150ml Water
• 1 tbsp Light Soya Sauce
• 1/2 tbsp Sesame Oil
• Red food colouring (Optional)
• 4 cloves Garlic (finely Chopped)
• 2 tbsp Sugar
• 1 tsp Pepper
• 1/2 tsp Salt
• 1 tbsp Char Siew Sauce
• 1/2 tbsp Shaoxing Wine (Chinese wine)
• 1 tsp Dark Soya Sauce
• 1/2 tbsp Cooking Oil
  

Method:

1. Marinate meat with all seasoning and leave it for at least 3 - 4 hours (best over night).
2. Put all the ingredients into a pot. Cook over medium heat and bring to boil. Turn to medium-low heat after boiling. Stew till the meat is slightly burnt. Ready to eat!!! *** Reserve the sauce for make the filling.
   

To make Char Siew Filling

Seasoning II:

• 1 tbsp Oil
• 4 shallots, thinly sliced
• 1-1/2 tbsp Plain Flour + 2 tsp Corn flour mixed with 100ml stock
• 1-1/2 tbsp Toasted Sesame seeds
• Char Siew (as above), diced

Method:

1. Heat up oil, saute shallots until fragrant and brown. Add Char Siew and the reserved sauce; Stir-fry till well mix; Slowly pour in the stock mixture and cook untill sauce is thick. Dish and leave to cool before use.