CHAR SIEW (BBQ PORK)

CHAR SIEW (BBQ PORK)

In this blog, 101 SECRET RECIPES, I’ll write about the simple life in the Asian society. The daily going out and coming in, of grandmas’ advice, of festivals and the secret and favourite recipes.

The feast spread out for families and friends to enjoy.
The simple life of an Asian house wife is still the same, the only difference is, maybe, now they have a bigger house, a maid to help with the house work, they have their own cars to drive, and some have their own careers.

40 years ago, the house wife would go to the local market daily, taking a walk or on a bicycle after her husband and children had left for school and work. Most wives like to cook fresh. Every thing you want is always found or place an order and you can get it the next day.

Now days, in “kampongs and villages” where people don’t have fridges, they still cook fresh and buy daily. After she had bought what she wants to cook, she would sit in the many food stalls and have her breakfast.

There, you can find, fried noodles, soup noodles, chicken rice, Indian breads with curries, sweets, drinks, and heaps more. You name it, and you’ll find it. Going to the markets is one of the joys of life, to see all the produce on display. Most markets starts at 4.30am and quiet down by 12pm.

Today, I’ll post this favorite recipe loved by young and old.

CHAR SIEW (BBQ PORK)
(Authentic home made Char Siew)
1 kilo, belly pork or if preferred, use lean pork.(remove skin)
Cut into strips of 4x20cm.
Marinade with 2/3 bottle of (Lee kum kee char siew sauce)
3 tablesp. Sugar. Keep in fridge over night or 6 hours. This is a fast and simple method from the bottle.

The authentic method.
This secret recipe starts from scratch used by my mother 40 years ago.

Sauces to mix.

2 tablesp. Oyster sauce
2 tablesp. Chinese cooking wine
4 tablesp. Sugar
1 teasp. Salt.
A dash of fish sauce.
1 tablesp. Sesame oil.
2 tablesp. Black sauce.

Mix well and add to pork, cover and leave over night in the fridge.
Grill 20mins, each side, med.heat, turning till it is nice and brown.
If using a BBQ burner, place foil on the grill and place pork on top of foil to prevent burning.

Do not throw out the remaining sauce, tip into a sauce pan, add ½ cup water, 1 teasp. Corn flour and bring to boil, simmer 2 mins, cut up the Char Siew and pour this sauce over it. Serve with sliced cucumber.

For a great FINGER FOOD, cut the Char Siew and cucumber into cubes and poke a piece of cucumber and Char Siew with a tooth pick. Arrange on plate and serve.
Copyright by makan22.2005.