Tuesday, October 25, 2016

Chai Siu Pork Recipe

Recipe 1

Serves 2 | Prep Time: 15 Minutes | Cook Time: 30 Minutes
Recipe Source: Pooi Sam’s Facebook

1 lb (450 g) skinless pork belly, cut into 2 long strips
2 tablespoons finely chopped garlic

Char Siu Sauce:
2 pieces Chinese fermented red bean curd
1 tablespoon maltose or honey
1 tablespoon Chinese Shaoxing wine
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon dark and thick soy sauce
1 teaspoon five-spice powder
1/4 teaspoon white pepper powder
3 1/2 oz (100 g) sugar, or 8 1/2 tablespoons


1. Get a big bowl, mix all the Char Siu Sauce ingredients, add the garlic and pork belly and marinate overnight in the fridge.
2. The next day, heat the oven to 400 degrees F (200 degrees C).
3. Place the pork belly on a wire rack and bake for 15 minutes.
4. Removed from oven and turn the pork belly over, brush the remaining char siu sauce over and place the pork belly back in the oven for another 15 minutes or until cooked. The char siu will look dark in color, it’s normal.
5. Slice the char siu into thin and bite-size pieces, serve immediately with steamed white rice.

Cook’s Notes:
You can heat up the the remaining Char Siu Sauce until it bubbles and thickens. Drizzle it on the Char Siu before serving. For the dark and thick soy sauce, you can use either kecap (kicap) manis, or regular dark/black soy sauce. If you are in Malaysia, just use the regular dark soy sauce.

Read more at http://rasamalaysia.com/char-siu/#SgXFbjGMAPtJuGjy.99

Recipe 2

2 pork tenderloins
1/2 cup soy sauce
1/3 cup honey
1/3 cup ketchup
1/3 cup brown sugar
1/4 cup Chinese rice wine
2 tablespoons hoisin sauce
2 tablespoons red food coloring
1 teaspoon Chinese five-spice powder (optional)

Prep 15 m
Cook 1 h 25 m
Ready In 3 h 40 m

  • Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
  • Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring, and Chinese five-spice powder together in a saucepan over medium-low heat; cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
  • Marinate pork in refrigerator, 2 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
  • Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

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