Made char siew for the first time today! It was a whole lot of work but so worth it! The sauce is really tasty without being overly sweet, and the continuous basting of the pork allowed the meat to remain moist yet achieving the caramelised exterior.
Char Siew: recipe adapted from chefandsommelier
1 kg pork belly strips (sliced into 2-3 cm thick) or 不见天 (Armpit cut) – I used a mixture of shoulder cut and armpit cut
100g oyster sauce
4 tbsp shao xing wine
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 cube red fermented beancurd, 1 tbsp red liquid.
1) Clean and pat dry the pork.
2) Mix all the ingredients for the marinade and marinate pork overnight.
3) Heat oven to 240 C in fan mode.
4) Reduce the leftover marinade in a pot over the stove until it thickens.
5) Roast pork strips for 15 minutes on each side in the pre-heated oven, allowing the juice to drip into a baking tray below. Baste the pork with the marinade every few minutes while roasting until the char siew gets nice and charred.
6) Rest the char siew for 5 minutes before cutting it into slices. Serve with leftover marinade.