08 July 2012

Honey Glazed Stew Char Siu (蜜汁燜叉燒)

A Good Companion of Steamed Rice

When we think of Cha Siu, the preparation methods are roast or oven-bake. But the char siu I make is slightly different, I use STEWING method and it turns out to be more tender and juicier! Here is my sharing... Happy Trying yaaa.

1kg          Pork Belly (五花肉)

4 tbsp       Char Siu Sauce
2 tbsp       Sweet Dark Soya Sauce/Brown Sugar
4            Cloves of Garlic (Chopped Finely)
1 tbsp       Grated Ginger
3 tbsp       Honey/Malt Sugar(麥芽糖)

  1. Wash pork and drain well.
  2. Mix well all seasonings in a big bowl
  3. Add in pork to the mixed seasoning
  4. Marinate pork overnight
  5. Heat up non-stick wok. Pour in the marinated pork with the sauce
  6. Bring to boil and reduce fire for stewing
  7. Stew for 45 to 1 hr till the sauce thickens or dry

Tips: After 30mins of stewing, use tong to turn pork every 10mins till the sauce thickens and glaze on them