Irresistible Home Made Char Siew 蜜汁义燒

 Yummy Home Made Char Siew ready to be served

Just out from the oven

Premium Aromatic Spice

Lee Kum Kee Char Siu Sauce

 

Chinese cooking wine

Sharing with you my very own recipe of Home Made Char Siew

Ingredients

600 gms pork belly

Marinade

Cooking wine to adjust

3-4 tbsp Lee Kum Kee Char Siu Sauce
3 tbsp honey

3 tsps or to adjust ' Aromatic Spice'

Method

Hometown Tong Poh Rou (Stew Porkbelly) 家乡东坡肉

You  may refer here for a new photo on the dish to tempt you!


The dish is best serve with rice and moutou (steamed buns) to mop up the gravy!

Toasted garlic, cinnamon stick and star anise

Ingredients
(adapted from Y3K recipes Issue 42) 
1 kg pork belly (cut into square)
2 big bulbs of toasted garlic (dark brown color)
1 stick cinnamon bark or kayu manis
few star anise or bunga lawang
1 litre water

Seasoning:
4 tbsps dark soy sauce or to adjust (I used 2 tsp only)
2 tbsps rock sugar
1 tbsp chicken stock granules ( I omitted this)
salt to taste
2 tbsps soy sauce
2 tabsps chinese cooking wine

For thickening
Mix 1/2 tbsp tapioca flour with 1 tbsp water ( I used cornflour)

For garnishing
some mantou (plain steamed buns)

Method

1. Heat water, blanch pork for a while. Remove meat.
2. Place No. (1), garlic, cinnamon bark, star anise, water and seasoning into a big pot. Bring it to a boil over high heat. Turn to medium heat, simmer for another 45 minutes to 1 hour or till meat has softened.
3. Dish up meat onto a platter. Snip meat, thicken gravy of no. (2) and pour over meat. Garnish and spring onion or Chinese coriander leaves and serve with mantou to mop up the sauce.

Have a great meal!

Sweet and Sour Meat 咕嚕肉

This dish seems to be all times favorite, either in the restaurant or at home. Here is my version of the recipe.

Ingredients
400 gm pork belly
some cornflour for coating
1 no big onion (wedged)
1 no. red chili (wedged)
1 no. tomato (wedged)
1 slice of pineapple (cut into bite size)
1/2 cucumber (cubed) - rub cucumber with a bit of salt, rinse off with water, add in 2 tsp of sugar and 2 tbsp white rice vinegar, set aside.

Optional ingredients
1/2 no. green capsicum (wedged) - I omitted
1/2 no. Green Capsicum (wedged) - I omitted

Marinade:
1 - 2  tsp of my premium aromatic spice
sugar to taste 
1/2 tsp sesame oil
1 no. egg white
1 tbsp Shao Shing wine
1 tsp bicarbonate of soda

Sauce
1 tbsp plum sauce
3 tbsp tomato sauce
1 tbsp chili sauce
1 tbsp sugar
salt to taste
some cornflour for thickening
1/2 bowl of water

Method

1. Cut meat in 1/2 inch thick and marinade with marinate at least for 2 hours
2. Coat meat cubes with cornflour and deep-fry in hot oil till golden brown, dish out, drained and set aside.
3. Put in 1 tbsp oil in wok, stir-fry onion, red chili, capsicum, pineapple till fragrant. Pour in the sauce and the white vinegar mixture from the cucumber and cook till thick.
4. Add in the tomato and cucumber
5. Lastly add in the prefried meat and mix well-coated.
6. Serve hot with rice.