Powered by Blogger.

New Recipe Index

New Recipe Index is published.
The old one doesn't function anymore.
Please find the button under my Blog's title

No Bake Char Siew

Wednesday, March 25, 2009




Mike's grandmother was a great cook. My mother in law told me that she used to make yummy no bake cha siew. My MIL din really learn from her, but was told by grandmother that it's simmered with soy sauce, light and dark until the oil comes out, and sweetened with sugar.

I first got the idea of making no bake cha siew from bakingmum. Then I followed that and changed a bit here and there for my cha siew pau. But the technique used then made the cha siew hard and dry. The marinating and the early addition of sugar caused the the juices to come out from the meat.

So, I used Mike's late grandmother's method to do it, no marinating, simmer and sugar in last!
The result was yummylicious! Tender and juicy!

Here's how I did it.

600 gm skinless pork belly (cut into 2cm thickness strips)
2 Tbsp light soy sauce
1 Tbsp dark soy sauce
1/2 tsp salt (use only if the dark soy is not salty)
1 Tbsp Chinese Rose Wine (Mei Gwei Lou)
3 Tbsp sugar
Water

** Use chinese soup spoon (equivalent to a baking measuring tablespoon, not the tablespoon for eating rice)

1. Put pork belly, arranged flat in a heavy based pot.
2. Put in soy sauces, salt and rose wine. Put enough water to cover pork belly.
3. Bring to a boil and lower heat to smallest flame. Cover pot and simmer belly for 30 minutes.
4. After 30 minutes, flip to simmer the other side of the belly.
5. Check belly after 20 minutes to see whether the pork fat has turned softer.
6. If not, simmer for another 10 minutes.
7. When pork belly has slightly softened, turn to high heat and add in sugar.
8. Leave pot uncovered and cook until gravy is greatly reduced to a syrupy consistency. Turn off the heat. Be careful when reducing gravy, it'll burn easily due to the high sugar content.
9. Leave cha siew in pot to cool down. When cha siew has totally cooled down, u can see there's some oil and the gravy is at the consistency of thick honey.
10. Slice cha siew (when cool,... if still hot, meat will crumble).


***** Do not leave gravy too watery when reducing. If gravy is not properly reduced, the cha siew will not be fragrant as the oil from the belly is not released. If gravy is too thick (after total cool down), put in a bit of water to thin down. U can thin down the gravy later, but do not leave it watery in step (8)








15 lovely notes:

janei,  May 9, 2009 at 5:45 PM  

Hi Wendy,
I tried making cha siew today according to your recipe, easy and great! Thank you so much for the recipe!

wendyywy May 20, 2009 at 1:57 AM  

Glad u liked it! Thanks for listing as my follower

shy kitchen February 2, 2010 at 2:57 PM  

Hi Wendy,

Thanks for visiting my blog. This recipe looks easy and nice. Can't wait to try.

wendyywy February 2, 2010 at 6:49 PM  

Hi shy kitchen,
Do let me know the outcome :)

Anonymous,  April 29, 2010 at 3:36 PM  

Hi Wendy, can I substitue the chinese rose wine with other wine? Thanks...

wendyywy @ Table for 2 or more..... April 29, 2010 at 3:47 PM  

Anonymous,
You can substitute with Shao Xing wine.
But not Western grape wines :)
Omit if you can't get Shao Xing.

HK Choo June 9, 2010 at 4:34 PM  

Hi Wendy,

Thanks a lot for this easy recipe, I tried it and enjoyed the outcome very much, definitely a recipe for keeps. Here's the link of the write-up, http://jottingsoflife.blogspot.com/2010/06/easy-no-bake-char-siew.html

Anonymous,  May 22, 2012 at 5:08 PM  

I want to try out this...step 8 seems very important...a bit nervous..but i think i can do it...wait for my "report" to you ya sifu!

From,
Patricia

Jobless Girl January 7, 2014 at 12:26 AM  

My favorite dishes .. So yummy

jacqueline,  June 1, 2014 at 8:30 PM  

Tried your recipe today. Evetybody loves it so much! Tq for the recipe!

Jeana,  February 3, 2015 at 9:28 AM  

Dear Wendy,

Thank you for the wonderful recipe! My family members love it and they said taste better than outside selling!


Thanks,
Jeana

Kimmy May 21, 2015 at 3:19 PM  

Hi Wendy, looks like this is the simplest way of making char siew that I have come across. Thanks for your useful tips again. Must try it with sam chan tau [pork belly strip nearest to the back bone]. I like your gula melaka char siew too.

Kimmy May 27, 2015 at 2:26 PM  

Hi Wendy, I made this char siew and used it for making char siew pau filling. It's easy to cook and good. Now I can enjoy char siew paus with lots of 'liao' in it. Maybe I should make some for making baked paus, too. Thanks for sharing.

WendyinKK May 28, 2015 at 7:47 PM  

Kimmy,
You can refer to another post of mine that makes an easier version of Cha siew filling in under 30minutes :p

Post a Comment

Thanks for dropping by my blog.
All comments are greatly appreciated.

If you have tried any of the recipes and blogged about it, please provide a link so that others may have a look at it too :)

FOR NON BLOGGERS:
Please select profile and click "Name/URL" if u do not have any profiles on any of those listed, type in the name (leave the URL empty)

It's not nice to call you ANONYMOUS, so please leave a name.
From 15/11/13 onwards, I will NOT reply comments with no name.

Only comments on posts older than 24 hours will be moderated :)
You won't see them appearing immediately if it's not a fresh post.





Printfriendly

Related Posts Plugin for WordPress, Blogger...

Amazon

CopyRight

Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

ALL TIME PAGEVIEWS (internal counter)

Today's Stats (installed 1/3/12)

Analytics

Share

  © Blogger template On The Road by Ourblogtemplates.com 2009

Back to TOP