Recipes - Chinese

Oven-baked Char Siu
Char-Siew


Heart-stopping juicy, tender, and fatty BBQ pork dripping in a sweet, savoury, sticky sauce. A good char siew when executed to perfection is to die for. Try this oven-baked version of the most popular Cantonese (Chinese) pork dish loved by all.
Cooking Time: > 120mins
Serves:5 to 8
Total time: > 120mins
Course: Main
Cook Method: Grill/BBQ
Cuisine: Chinese









Ingredients:

2kg pork (scotch / neck or belly without skin - sliced to 2cm thick steaks)
700g sugar
2 tbsp maltose or honey
300ml light soy sauce
1 tsp five spice powder
1 tbsp cornflour
2 tbsp water




Steps:
  1. In a baking dish, mix all ingredients except cornflour and water, and then arrange pork in a single layer.
  2. Cover the dish with foil.
  3. Place dish in oven and turn the oven on to 150ºC. The pork will marinate as the oven heats up and let it bake for 3 hrs.
  4. Remove from the oven. At this point, the pork will look like a ‘soup’ with a lot of juice in the dish. Remove the pork from the juices, and strain the liquid into a smaller pot.
  5. Heat a non-stick pan on medium heat. When hot, sear the pork steaks on the pan, it should take approximately 3 mins on each side to achieve a ‘charred’ look. Occasionally deglaze the pan with a couple of tablespoons of access liquid from the pork. When both sides are charred, place on a plate to rest for 10 mins before slicing the meat to serve.
  6. Bring the pot liquid to a boil and lower the heat to a simmer.
  7. In a separate bowl, mix the corn flour with water to make slurry then pour into the pot while stirring the simmering liquid to form the sauce. This should immediately thicken, and then remove from heat.
  8. Slice pork into thin slices and drizzle with sauce. Serve with a bowl of rice or on a bed of noodles.

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Oven-baked Char Siu

Oven-baked Char Siu

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Heart-stopping juicy, tender, and fatty BBQ pork dripping in a sweet, savoury, sticky sauce. A good char siew when executed to perfection is to die for. Try this oven-baked version of the most popular Cantonese (Chinese) pork dish loved by all.

Cooking Time: > 120mins
Serves: 5 to 8
Total time: > 120mins
Course: Main
Cook Method: Grill/BBQ
Cuisine: Chinese
Ingredients

2kg pork (scotch / neck or belly without skin - sliced to 2cm thick steaks)
700g sugar
2 tbsp maltose or honey
300ml light soy sauce
1 tsp five spice powder
1 tbsp cornflour
2 tbsp water

Instructions
  1. In a baking dish, mix all ingredients except cornflour and water, and then arrange pork in a single layer.
  2. Cover the dish with foil.
  3. Place dish in oven and turn the oven on to 150ºC. The pork will marinate as the oven heats up and let it bake for 3 hrs.
  4. Remove from the oven. At this point, the pork will look like a ‘soup’ with a lot of juice in the dish. Remove the pork from the juices, and strain the liquid into a smaller pot.
  5. Heat a non-stick pan on medium heat. When hot, sear the pork steaks on the pan, it should take approximately 3 mins on each side to achieve a ‘charred’ look. Occasionally deglaze the pan with a couple of tablespoons of access liquid from the pork. When both sides are charred, place on a plate to rest for 10 mins before slicing the meat to serve.
  6. Bring the pot liquid to a boil and lower the heat to a simmer.
  7. In a separate bowl, mix the corn flour with water to make slurry then pour into the pot while stirring the simmering liquid to form the sauce. This should immediately thicken, and then remove from heat.
  8. Slice pork into thin slices and drizzle with sauce. Serve with a bowl of rice or on a bed of noodles.

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