Skip to main content

Char Siew ~ BBQ Pork


I tried making Char Siew ~ BBQ pork and surprisingly it was not too difficult to prepare.  I made quite a fair bit as I wanted to keep the extras for other purposes as well.  The meat was indeed tasty and here's how to do it if you care to try ........




Add enough water to cover the overnight marinated meat, toss in some smashed garlic.  


Scum and some fat removed.


It's now more or less semi-dry.  I like to save some gravy to serve with noodles.


Arrange them on a foil-lined baking tray and put them under the grill for about 6 mins.


Sweet aromatic Char Siew.  I served them with noodles which will be in my next post.

Ingredients
  • 1kg pork belly, skin removed
  • 6.1/2  Tbsp sugar
  • 6  Tbsp light soya sauce
  • A few pips of  garlic
Preparation
  1. Marinate the pork belly with sugar and light soya sauce, turning over now and then to ensure that the marinade has saturated the meat.  Keep refrigerated overnight.
  2. Put the marinated pork in a wok, add in enough water to cover the meat, toss in some smashed garlic.
  3. Bring to the boil and remove any scum and fat.  Cover the wok and let it cook for 15 mins. on medium heat.
  4. Remove the cover and let it simmer till the sauce is semi-dry, flipping over the meat now and again.
  5. Take out the pieces of meat and place them on a foil-lined baking tray.  Put under the grill for 3 mins., turn the meat over and grill the other side for another 3 mins.
  6. Cut up the meat and serve with rice or noodles as desired.
Labels:

Comments

  1. penny aka jeroxieDecember 1, 2010 at 11:26 AM

    I made char siew too! They are so good especially home made.

    ReplyDelete
  2. ZoeDecember 1, 2010 at 12:17 PM

    Interesting to see how homemade char siew is made :D

    ReplyDelete
  3. ElinDecember 1, 2010 at 12:34 PM

    Wow..your BBQ Pork looks succulent. I must try making it one day :) nice cut too :) I like some fat on them.

    ReplyDelete
  4. Sonia ~ Nasi Lemak LoverDecember 1, 2010 at 1:27 PM

    This is simple and yummy char siew!

    ReplyDelete
  5. Sonia ~ Nasi Lemak LoverDecember 1, 2010 at 1:32 PM

    ya, about the red bean paste, actually I was using the leftover red bean from the red bean soup that i cooked earlier, just cook it till a thick paste..

    ReplyDelete
  6. JeannieDecember 1, 2010 at 1:59 PM

    You make it so simple and so delicious looking! I will try it one day when I get my pork belly:D Thanks!

    ReplyDelete
  7. busygranDecember 1, 2010 at 3:08 PM

    Nothing beats home-made char siew and you've made it so well!

    ReplyDelete
  8. 3 hungry tummiesDecember 1, 2010 at 3:09 PM

    Fantastic looking char siew Aunty Cheah! I am going to have some this weekend!

    ReplyDelete
  9. ann lowDecember 1, 2010 at 5:57 PM

    Cheah, those Char Siew looks so delicious and yes best to serve with noodles.

    ReplyDelete
  10. lenaDecember 1, 2010 at 9:12 PM

    this is a new method of making home made char siew and even looks better than the one selling in the afternoon in kg simee

    ReplyDelete
  11. Sokehah cheahDecember 2, 2010 at 12:53 AM

    penny
    Yes, totally agree with you!

    Zoe
    It's very easy as you can see.

    Elin
    Yes, do try it out!

    Sonia
    Yes, simple yet yummy. Thanks for info re red bean paste.

    Jeannie
    Once you make it then you'll realise that it's easy.

    Busygran
    Thank you!

    3 hungry tummies
    I'm sure you'll find making it a breeze!

    Anncoo
    Yes, it is!

    lena
    Oh, thought that there's a popular roast pork in First Garden as well. Think the one from Simee also pops over to our taman.

    ReplyDelete
  12. tigerfishDecember 2, 2010 at 8:18 AM

    Your Char Siew looks really moist and juicy!

    ReplyDelete
  13. denise @ quickies on the dinner tableDecember 2, 2010 at 3:51 PM

    Hi Cheah - I had to check out your blog and I'm glad I did :) I have made char siew before but your version is so much simpler and straight forward. And it looks so wonderfully succulent with that sticky gloss on the surface that I love so much. I must try this very, very soon. Thanks for sharing!

    ReplyDelete
  14. Sokehah cheahDecember 2, 2010 at 4:51 PM

    tigerfish
    Thanks so much!

    denise
    Oh, thanks so much for dropping by. This is indeed very easy to prepare and I've done it a couple of times and dare say that my family members love it.

    ReplyDelete
  15. pigpigscornerDecember 3, 2010 at 5:42 PM

    Simple and delicious! I love home-made char siew too, you just have to find the right meat!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for those who love durian. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till
Post a Comment
Read more

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more! Chicken Floss Cake ~  鸡肉松蛋糕           Ingredients (A) 4 egg yolks 40 ml oil 50 ml milk 65 gm plain flour, sifted Chicken floss White sesame seeds Chopped spring onions (optional) a pinch of salt (B)  4 egg whites        40 gm caster sugar Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk. Mix in sifted flour till well combined. In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat til
2 comments
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe