Char Siew

Last weekend, I hands on to roast char siew for lunch. The taste turns out well but the pork is not fatty enough! haHaa…char siew without the fats is not Char Siew to me! I shall try pork belly in future.

Anyway, here’s the recipe for making char siew……

1. Light soya sauce
2. Dark soya sauce
3. Oyster sauce
4. 5 spices
5. Chopped garlics
6. Rose wine
7. And sugar to suit your taste buds.

And of course, pork to your liking (pork belly or you may ask the pork seller for advice).

I seasoned the pork for 3 days in the fridge. I started on Wed night and brought it out to roast on Saturday morning. I kept the oven temperature around 200 degree and roast for 20mins. I brought out the pork after 10mins of roasting and basked with honey to substitute “bai leh koh-in Hokkien and went back to roast for another good 10 minutes.

If you like your char siew to be slightly burn, you may just need to roast a little longer to get the burn look.

Here’s my char siew and my Hubby heartily feed them all into his tummy :)