Wednesday, March 07, 2007

CHAR SUI (ROAST PORK): THE UNORIGINAL RECIPE



Can't claim I know the original recipe.... everyone seems to know a thing or two on how to make the real thing. No doubt, there's someone out there who would like to add his/her 2 cents worth of opinion on the subject. Well, this is Kong-Kay's Original Recipe ©.

You don't even have to bring out the artillery like the Viking 3000 oven for such a simple job. I just use the rickety toaster/oven with heater elements at the top and bottom.



INGREDIENTS
1 Pc. Tau-Jou (Fermented Red Beancurd • 1 Tbsp. Honey • 1 tsp. Sa-Char Sauce (Barbecue Sauce) • 1 Tbsp. Hoi Sin Sauce • 2 Tbsp. Hot Water
• Salt (Optional) to taste.



METHOD
Wash and pat dry 300 gm. of pork scotch fillet. Cut pork strips to 1" by 2½" width.



Mix the above ingredients in a bowl. Season with salt to taste if required.



Dunk the strips of pork in the bowl to marinate for a couple of hours in the fridge. Turn occasionally.



Pre-heat the oven at 170°C with both top and bottom heating elements on. Bask the marinade on all sides before sticking them into the oven, and bake for 20 minutes on one side.



Turn over, and brush the meat with marinade. Bake for another 20 minutes.



Finally turn the oven to its maximum temperature, and use the top grill only. Coat with marinade and brown the meat, and sear slightly. Repeat on the flip side of the meat. Slice meat when cooled.


Grace your favorite noodle with a generous slices of the Char Sui

5 comments:

IH said...

Hi, this looks super delicious and so easy to make. Definitely one of my to-do's!
I've one question though, if I can't get tau-jou, what is the best substitute? I live in Belgium, by the way, so a bit difficult to get these asian items. Thanks a ton for posting this!
IH

Kong-Kay said...

The tau-jou gives it the reddish color and a bit of funk to its taste. I think adding a bit (few drops) of red coloring (liquid or powder from the baking shop) will do the trick.

Happy cooking!

IH said...

I'd rather used the tau-jou than the red colouring. Sorry, but I'm a bit apprehensive about food colourings ;-)

BTW,love all the pics on your blog!

Mummy Bella said...

thank u for sharing us your recipe, truly sibu chinese's food is my 1st choice each time im back 2 swak

Kong-Kay said...

Who wouldn't? Cheap and good... some would say, "BEST!"

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

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