IMG_6944

Must make must make… This is truly the mother of all char siew recipe…
吃了还想再吃的叉烧。。两斤肉都不够。。。非做不可

Recipe adapted & translated from Chef & Sommelier

Ingredients

IMG_69411 kg pork belly strips (sliced into 2-3 cm thick) or Armpit cut
500ml apple/pineapple juice (Optional)

Marinade
200g sugar (i reduced to 100g) (update as of  12 aug: further reduced to 50g.. still tasted good)
100g oyster sauce
4 tbsp chinese wine
1 tbsp light soya sauce
1 tbsp dark soya sauce
1 pc red fermented bean curd (with a tbsp of the red liquid)

食材

五花肉或不见天1公斤(切成2-3厘米厚度)
苹果/凤梨汁 500毫升 (可免)

调味
白糖200克 (我将糖量减半至100克)(注:8月 12日再次重温食谱、糖份减至 50克。。口味儿还是很棒!)
蚝油100克
料酒4大匙
生抽1大匙
老抽1大匙
红腐乳 1块 + 1大匙腐乳酱汁

Directions/做法

IMG_6943– Clean and pat dry the pork
猪肉洗净,拍干

– Tenderise the pork in apple juice for 3-4 hours. Remove, clean and pat dry (optional)
猪肉浸泡于苹果汁3-4小时以让猪肉嫩化。浸泡后,猪肉沥干,洗净,拍干 (此嫩化步骤可免)

– Mix all the ingredients for the marinade and marinate pork over night
调味料混合拌匀,加入猪肉腌泡一夜

– Heat oven to 240C in grill and fan mode. Grill pork strips for 10 minutes on each side, allowing the juice to drip into a baking tray below. (If using 不见天, reduce cooking time to about 8-9 minutes on each side as these are thinner cuts)
烤箱预热至240摄氏度,烧烤和风扇调式。猪肉送入烤箱,(烤箱)底部再另摆烤盘。猪肉各面烧烤10分钟,让腌汁滴入底部烤盘。如所用的肉是不见天,各面烧烤8-9分钟即可

– Meanwhile bring the leftover marinade to a boil for about 5 minutes or until it thickens. Brush this sauce onto the pork while grilling until the char siew gets nice and charred
烧烤猪肉当儿,将剩余的腌汁在炉子上烧开约5分钟,或至浓稠状态。烧开的酱汁刷在正在烧烤的猪肉上,直到猪肉稍微焦即可

– When done, rest the char siew and reapply a coat of the thickened sauce to give it a nice gloss
烧烤完成后,叉烧肉摆在冷却网上,再次刷上酱汁,让其光亮

– Slice and serve with noodle or rice
叉烧切片,乘上米饭或面条就可以开餐啦

 
IMG_6942 not enough to go around!!!
不够吃呀。。。。
(^^;;

 

Pollution index: 63 (praying for no flight delays)

 

 

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(18) Comments

  • 0620 (June 2, 2014)

    这个。。。这个。。。。。。
    我要多多,嘿嘿!!!

  • Mimi Bakery House (June 2, 2014)

    kekeke…they all loved charsiew too..they would finished the meat very quickly, esp my hub…love your lovely color of the charsiew..yummy..

  • Sally (June 2, 2014)

    哇。。烧的好美啊。。这么好吃那里够吃,

    我也要吃啦哈哈哈。。

  • joceline (June 2, 2014)

    可以吃烧肉饭了。哈哈哈 。。赞

  • Mel (June 2, 2014)

    I loves making char siew at home and in fact it is so easy to make; marinate and send to grill or bake it. Now, you can have char siew rice or even make char siew bao .

  • eileen (June 2, 2014)

    搬新家咯!看了感觉好温馨,我啊!要赖着不走了,哈哈哈哈!

  • AuntyYoung (June 2, 2014)

    新家好舒适,喜欢!
    不好意思,借问一下,什么是不见天?我把食谱先带走,回头再搞清楚“不见天”,哈。。。。。哈。。。。。
    谢谢;)

    • Victoria Bakes (June 2, 2014)

      Heh heh, aunty young, 不见天听说是armpit cut. 我家只用瘦肉,不过用苹果汁腌制后特别嫩!

      • Jozelyn Ng (June 2, 2014)

        原来苹果汁的功用是这样!谢谢啦!

  • Fion@轩宏妈 (June 2, 2014)

    添饭。。。添饭。。。我的饭要加叉烧汁的哦

  • Cheryl - Bakingtaitai (June 2, 2014)

    看了你做的美味叉烧,害我在流口水! 看得到,吃不到!

  • Ann Low (June 2, 2014)

    I love char siew! Please share share 😀

  • Joyce (June 2, 2014)

    Hi Victoria,
    You make, I come over! Looks divine! Drooling…….!!!

  • Jessie Ng (June 3, 2014)

    VB, your char siu looked very juicy & I don\’t have to say much as the pictures said a thousand words! This is the 1st time I get to see this cute name of the part of the pork, ie \”不见天.\”

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  • Joanna Barile (March 26, 2016)

    Oh my.. I just made this.. very very easy and tasty. Making Char Siu Bao for my daughter\’s bridal shower.. I\’m sure this will go down well! Thanks heaps

    • Victoria Bakes (March 27, 2016)

      Sensational! Glad u loved it! If you are on Facebook will love it if u could tag me as many readers are trying out this recipe. U can find me as victoria bakes 🙂 thanks for trying

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