
Makes 600g char siew
[Ingredients]
600g (approx.) pork neck
1 heaped tablespoon Char Siu Sauce *
2 teaspoons dark soy sauce
1 to 2 tablespoons golden syrup, or corn syrup, warmed slightly
* I used Lee Kum Kee brand.
https://cornercafe.wordpress.com/
[Preparation]
1. Slice the pork along the grain into 3 even pieces of about 200g each.
2. Marinate overnight with Char Siu Sauce and soy sauce, covered and chill in the refrigerator. Turn a couple of times if necessary to coat evenly.
3. Position an oven rack near the bottom half of the oven and place a baking tray underneath to catch any drips from the marinade.
4. Place the marinated meat on the rack. Bake at 180°C for about 25 to 30 minutes, or until cooked.
5. Remove from oven and put the meat on a cooling rack (place a tray under the rack to catch the drips), brush syrup all over the char siew pieces; let any excess syrup drain off. Let cool.
Taste: Sweet flavourful roast pork
Consume: Best without 1 week
Storage: Store in airtight container in the refrigerator; may be frozen
Recipe Reference(s): –
sd
most delicious
Comment by lily ng — January 21, 2010 @ 3:08 am |
Thanks, too lazy to mix the sauce myself… haha
Comment by SeaDragon — January 24, 2010 @ 1:57 pm |
looks easy. will try it one day.
Comment by delia — January 21, 2010 @ 1:47 pm |
Yeah, really easy to make.
Comment by SeaDragon — January 24, 2010 @ 2:00 pm |
looks very delicious..yum yum…
Comment by Jennifer — January 21, 2010 @ 7:29 pm |
Thanks Jennifer.
Comment by SeaDragon — January 24, 2010 @ 2:00 pm |
SD,
I love shortcut recipes too 🙂
Comment by Tuty — January 26, 2010 @ 4:54 pm |
Haha, they sure make life easier.
Comment by SeaDragon — January 31, 2010 @ 1:44 pm |
Hi SD, Have always loved your site and hope to have time to bake more of your lovely bakes. Is your new Kopitiam going to be all in Chinese???
Comment by PutuPiring — January 27, 2010 @ 12:34 am |
Hi PutuPiring,
Yes, Kopitiam will be my Chinese blog, Corner Cafe here will remain my English blog.
Comment by SeaDragon — January 31, 2010 @ 1:45 pm |
do you know the lee kum kee char siu sause has about 50% salt?
Comment by Sharon — July 8, 2012 @ 3:26 am |
Really, 50%, that doesn’t sound right. I did expect it to be high salt, high sugar as it is a sauce after all. But I thought it has more sugar than salt, and if 50% is salt, there is not enough percentage for sugar and other flavours?
Comment by SeaDragon — July 8, 2012 @ 12:10 pm |