Wednesday, October 27, 2010

Baked Char Siew

2 lb pork shoulder
6 satay sticks - soaked in water for 20 mins

2 tbsp honey, mix with 1 tbsp water
4 tbsp oyster sauce
5 tbsp ketchup
3 tbsp soy sauce
3 tbs dark soy sauce
5 tbsp sugar
3/4 tsp salt
3/4 tsp five-spice powder
1 tbsp cooking wine
5 cloves of garlic - smashed lightly and peeled

  1. Cut the pork into strips about 3cm thickness.  Put pork strips into a big bowl and add in all the seasonings.  Use a fork to poke through the meat to allow seasonings to marinate the inner side as well.  Marinate at least 2 hours or preferably overnight.
  2. Braise the pork strips in a pan together with the marinade under low heat for 5 mins.
  3. Preheat oven to 450F.  Use a stick to poke through every individual strip so that it will not shrink too much while baking.  Place pork strips on a baking tray lined with aluminium foil and bake for 25 mins.  Remove from oven.  Rotate  and brush marinade on the pork strips.   
  4. Reduce heat to 350F and roast for 15-20 mins or until the surface is slightly crispy.
  5. Remove the baked char siew from the oven.  Cut into slices and drizzle marinade over them.
  6. Serve with sliced cucumber and chilli sauce.