Friday, July 13, 2012
My husband's family are big Char Siu lovers.
Last year early in October, I organized a dinner over at my home for some close relatives who missed our house warming party and cooked 5 dishes 1 soup. I had no help this time, so I must plan my menu carefully. Since this pork dish is the favourite of many who will be coming and I can cook this ahead of time, I decided to make this. It's perfect because I will have time for other dishes that needs to be cooked as near to dinner time as possible.
Sometime ago I saw two bloggers (Lena and HKChoo) making char siu with palm sugar with the same recipe from a local magazine. I wonder how is the taste like..
So I substituted the regular sugar in the recipe that I have been using all the time to palm sugar and added in pandan leaves in place of Chinese rose wine for the smell factor.
Palm Sugar No Bake Char Siu
600gm pork belly, 1.5cm thick slices
80gm palm sugar
1/2 tsp salt
2 Tbsp light soy sauce
2 blades of pandan leaf, shredded
1. Arrange belly slices into a heavy based pot (big pot with wide base surface is preferred rather than small pot).
2. Add everything except plam sugar. Put enough water to cover the belly.
3. Bring to a boil and lower to a simmer for 20 minutes. (Lid on)
4. Flip the belly over and let it cook for another 15 minutes. Flip the belly pieces again.
5. Put in palm sugar and reduce gravy until it's thick like honey. (Lid off. Use medium heat and watch the char siu closely to prevent burning)
6. Let the char siu cool in pot. Slice when it has totally cooled down.
*I cooked this 6 hours ahead of dinner time : )