"Gourmandism is an act of judgement, by which we prefer things which have a pleasant taste to those which lack this quality." – Jean-Anthelme Brillat-Savarin

Home-cooked Char Siew

My mum is always very proud of her char siew. She cannot find any as delicious as this. And me, being someone who does not like pork, totally have to agree with her. I ONLY eat her char siew. When I order wanton mee, I will always ask for pure wanton only. In order words, no char siew.


1) 1 kg to 1.2 kg belly pork or 不见天 (ask the butcher to cut for making char siew)

1) 1/2 teaspoon edible food red colouring powder (optional)
2) 2 teaspoon dark soy sauce
3) 1 tablespoon light soy sauce
4) 1 tablespoon salt
5) 10 tablespoon sugar
6) 8 tablespoon water

Glazing: (optional)
1) 2 tablespoon maltose
2) 2 tablespoon water
3) 2 teaspoon light soya sauce
Cook until maltose dissolves.

1) wash and pad dry the pork.
2) marinate pork with seasoning for 5 hours or keep in the fridge for overnight.
3) Place the pork on a metal rack. Grill for 15 – 20 minutes. (top fire only). Remember to put a shallow tray ( lay with aluminium paper) filled with some water underneath to collect any excess juice from the meat, to prevent burning smoke. Keep the leftover seasoning for step (4).
4) Turn to other side and brush the meat with seasoning and grill for further 15 – 20 minutes.
5) Remove from oven, glaze with maltose syrup. remember to keep the juice in a small bowl for dipping purpose. if you find there is too much oil in the dipping, decant some away before serving.
6) Cut and serve.

Note: as each oven is different, adjust the grilling time accordingly in your next attempts to obtain moist, soft and chewy meat.


One response

  1. Cy

    Your picture is not the best to justify this dish, but the clarity actually showed how delicious the meat was made. It looks yummy! Perhaps your mum will take order for a to-go? (smile)

    January 14, 2011 at 8:32 PM

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