Tuesday, June 07, 2016

Char Siew 叉烧肉 by Angela Seah Thulin

When the one of the members in Facebook group - Plate and Palate highlighted that this is a very delicious recipe, i must give it a try! And Indeed! 

调味料 -
李锦记海鲜酱 1大匙
李锦记酱油 1大匙 
李锦记蚝油酱 1.5大匙
绍兴酒 1/2 大匙
麻油 1大匙 
白糖 3大匙
五香粉 1/2小匙
白胡椒粉 1/2小匙

猪颈肉 450公克 切条
作法 -
1)将以上调味料混合均匀 加入 🐗 颈肉用手抓揉讓肉容易入味,放入冰箱冷藏一夜或者至少4小时。
7) 上碟,洒上少许作法6)的腌汁即可
Marinate the following overnight or at least 4 hours.

450g Pork Collar 
1 tbsp - LKK Hoisin sauce
1 tbsp - LKK light soya sauce 
1.5 tbsp - LKK Oyster sauce
1/2 tbsp - Shaoxing wine
1 tbsp - Sesame oil
3 tbsp - Sugar 
1/2 tsp - Five spice powder
1/2 tsp - White pepper

Steps -
1. Remove the marinated meat from fridge and rest for 15-20 minutes to room temperature.

2. Using a non-stick pan/pot, add the marinated pork & sauce and cook it at low-medium heat with lid covered. 

3. Flip the meat at every 5-8 minutes to prevent charred. Let it simmer for about 30 to 40 min or until meat is fully cooked and sauce has thickened.

5. Allow the meat to rest for 5 minutes before cutting. Drizzle the balance sauce on the meat.

Notes - 

1. I added 2 tbsp of water to the balance sauce and let it come to a gentle boil. 
2. The name of the pork in Swedish - Fläskkarré. 

Recipe origin: Pam'sCharSiew