Skip to main content
logo
Food Advertising by

Honey Maltose BBQ Pork (Char Siew) 蜂蜜麦芽糖叉烧 ~ 2


Recently I tried  another version of making BBQ pork (Char Siew) ....... with honey and maltose.  As it was my first encounter with maltose, I had a hard time measuring it out with a tablespoon as it was indeed very, very sticky.  Then it dawned on me to try dabbing the tablespoon with some oil before measuring out the sticky liquid and it certainly did the trick :)   As for the Char Siew, it was good and fragrant as I drizzled on some Shaoxing wine before slicing it up to serve.




Recipe for Honey Maltose BBQ Pork (Char Siew) ~ 2

Ingredients
  • 1 kg pork belly without skin
  • 4.1/2 Tbsp honey
  • 4.1/2 Tbsp maltose
  • 2 Tbsp dark soya sauce
  • 3.1/2 Tbsp light soya sauce
  • 1.1/4 tsp five spice powder
  • A dash of pepper
  • 3 Tbsp Shaoxing wine
Method
  1. Combine honey, maltose, dark and light soya sauces, five spice powder and pepper in a saucepan.  Keep stirring and heat up lightly.  Let cool.
  2. Pour the cooled sauce over the pork belly and let it marinate overnight in the fridge.  Cover with cling wrap.
  3. Place the pork belly (thawed at room temperature) in a wok, add 1/2 cup water and cook on medium heat.  Once the meat is tender, dish out some sauce and reserve it to serve with rice or noodles.  Let the meat cook in the remaining sauce till semi-dry.
  4. Place the meat on a parchment lined tray and grill for 2 mins. on both sides, remove and drizzle over the Shaoxing wine.
  5. Slice up the meat and serve with white rice or noodles.




Comments

  1. WOW! Your char siew rice looks so delicious . Can't wait to have a plate of it in the early morning :D

    ReplyDelete
    Replies
    1. So, I presume you've had char siew rice for brunch today!

      Delete
  2. My mouth is watering terribly, Cheah. I desperately need that bowl of char siew rice!

    ReplyDelete
  3. Wow... your char siew looks scrumptious especially the fat. hehe.... Hope you're having a lovely week ahead dear.
    Blessings, Kristy

    ReplyDelete
    Replies
    1. Thank you, Kristy. You too have a fruitful week ahead!

      Delete
  4. HI Soke Hah, after the mock stuff, I think I'll try this real thing. Thanks for sharing, it looks good with rice.

    ReplyDelete
  5. I can imagine this pork would be melting in the mouth!

    ReplyDelete
  6. Very nicely roasted char siew. I tried with the ready-packed bottle char siew sauce few times only. Thanks for sharing this recipe.

    ReplyDelete
  7. Aww..this is lovely! I've been looking for maltose for the longest time, Cheah. For now, I swim in envy of your Char Siew ;)

    ReplyDelete
    Replies
    1. So it's an excuse for you to try working with maltose :)

      Delete
  8. mouthwatering char siew! never make char siew for really long long time..will keep this recipe first :)

    ReplyDelete
  9. Hi Sokehah,

    Most char siew recipes is about taste, but your method of cooking it is brilliant. I remembered coming across the best char siew from a restaurant in Hong Kong, tender and delicious;y flavored like taste of char siew that we all know. I tried a few recipes and the taste is always there. I tried yours and the char siew just melts in your mouth, came out just superbly tender and delicious. Thank you so much for sharing the recipe! Milan

    ReplyDelete
    Replies
    1. Oh, so glad to receive feedback. You are most welcome and thanks for dropping by!

      Delete

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

Coconut Lemon Muffins ~ 椰子柠檬玛芬

These muffins with a tropical flavour of lemon and coconut are very soft and moist.  They stay fresh till the next day, kept in a container.






Coconut Lemon Muffins  ~椰子柠檬玛芬 
Ingredients
210 gm plain flour80 gm caster sugar1 cup plain yoghurt1 'L' egg1/3 cup vegetable oil1 tsp baking powder3/4 tsp bicarbonate of soda1/4 tsp salt1 Tbsp lime juice25 gm dessicated coconutRaw sugar to sprinkle on top (optional)Method Sift the flour with baking powder, bicarbonate of soda, salt, whisk in the sugar.Beat yoghurt, egg, oil and lime juice till smooth.  Stir this into the dry ingredients just till moistened.Fold in the dessicated coconut.Using an ice cream scoop, fill up paper lined muffin pan 2/3 full.  Sprinkle on some raw sugar.Bake in a preheated oven @ 200deg.C for 18 to 22 mins. till golden brown.  Test with a skewer till it comes out clean.Serve warm or cool to room  temperature.Yield :  10 muffins.

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Chicken Floss Swiss Roll ~ 鸡肉松蛋糕卷

This is a savoury swiss roll filled with peanut butter and chicken floss.  The airy and light sponge is delicious with this combination and it can be enjoyed for breakfast, as a snack at any time of the day.






Chicken Floss Swiss Roll  ~  鸡肉松蛋糕卷

Ingredients 
(A)  4 'L' egg yolks
       30 gm caster sugar
       30 ml vegetable oil
       30 ml milk
       50 gm plain flour   )  sifted
       20 gm rice flour     )

(B)  4 'L' egg whites
       40 gm caster sugar
       1 tsp lemon/lime juice or vinegar

(C)  Chicken floss and peanut butter for filling

Method

Line a 10 x 10 inch square pan with parchment paper.Whisk egg yolks, sugar, oil and milk till well incorporated.  Fold in sifted plain and rice flour.  Mix well.In a clean bowl, whisk egg whites with lemon juice or vinegar, add in sugar in batches and beat till stiff peaks but not dry.Fold in 1/2 meringue into the egg yolk mixture, mix well.  Gently pour this into the balance meringue and mix well but not to overmix as th…