Thursday, 31 May 2018
Char Siew is a type of Cantonese roasted meat. It is classified as a type of Sui Mei. Collar pork is marinated and left aside for 4 hours or overnight in the fridge. The marinated pork can be Airfried, baked, cook in a wok or stainless steel pot. The result is a sticky yummy piece of Char Siew that you cannot resist. Let it cool and slice to serve with rice or for as an ingredient for frying rice.
500 gms collar pork, cut into a long strip
2 tbsps light soya sauce
2 tbsps oyster sauce
3 tsps sugar
1 tbsp honey
5 garlics, smashed
1 tsp sesame oil
4 tbsps water
Marinade the pork in a bowl.
Leave aside for 4 hours.
After 4 hours, heat up a wok and add in 1 tsp of oil.
Pour sauce and pork into work and let the sauce comes to a boil.
Cover the wok and cook pork over medium fire for 5mins.
Remove cover and turn pork over.
Continue to cook pork for 10 mins or till sauce dries up.
Turn pork to the other side to char.
Remove from wok and cool hefore cutting.