Tuesday, October 11, 2011

Honey Glazed Char Siu 蜜汁叉燒 - "Malaysian Monday 55"



Char siu (叉燒) or Chinese bbq pork originated from the southern province of Kwangdong in China but mass Chinese migration to the south (late 19th century - early 20th century) had brought this wonderful dish to almost every corner of Southeast Asian and beyond. Known as muu daeng in Thailand and babi merah in Indonesia (meaning red pork in both languages), it managed to keep it's original name in Malaysia due to it's more relaxed policies towards the Chinese populations. 

Many recipes call for pork fillet which tends to turn out dry and tough, to me it is a crime punishable by public "stoning" using those inedible hard pork pieces.  Instead I go for pork shoulder, a slightly cheaper cut that has the right amount of fat which is crucial for the juiciest and tenderest char siu.

This delicious pork once sliced can be eaten as it is (with a beer or two), as topping for rice or noodles, in stir fries and as filling for many yum cha favourites.

P.S I have seen halal version using both beef and chicken back in Malaysia. To check out my chicken version, simply click here.



oven preheated at 240 C (conventional)
you'll need;
1.5 kg of pork neck
1/2 jar of Lee Kum Kee cha siu sauce*
4 tbs of good quality oyster sauce
4 tbs of tomato ketchup
3 tbs of light soy
a dash of Chinese cooking wine
4 garlic cloves, grated
3 cm knob of ginger, grated
honey for glazing
*you may replace this with 5 tbs of hoisin sauce and a little red food colouring.



Cut pork neck into long strips.



Place all other ingredients (except for honey) in a large bowl and mix well.



Place pork strips into the bowl and massage the pork strips with the marinade. Cover and marinate in the fridge overnight.



Place marinated pork pieces onto an oven tray and cook in the pre heated oven for ~45 to 60 minutes, basting with the marinade from time to time.



Glaze pork strips with honey using a brush during the last 5 minutes of cooking.



Cool and rest char siu slightly before slicing.



I am hosting this month's event, please send all your entries to sureshchong@yahoo.com. To find out more about MMM and on how to enter, simply click HERE

20 comments:

  1. hi...first time here. All ur recipe are super and mouth-watering. Love the way u write up for each post..btw I just love these Char Siu when I was in S'pore and really miss them here in India...pls do visit my blog:)

    Taste of Saras Kitchen
    http://bsaraswathy.blogspot.com/

    ReplyDelete
  2. Gosh, I miss pork cha siew a lot! This looks really mouthwatering. Slurp....
    Kristy

    ReplyDelete
  3. Harriet From CarltonOctober 11, 2011 at 10:26 PM

    Welcome back! Lovely char siu you have there. This is going to be another must try for me.

    ReplyDelete
  4. Oh my goodness, that first shot had me salivating! Well done.

    ReplyDelete
  5. Wow wow send me a plate of that please! Will try making some with yur recipe, I normally just use the char siu sauce alone.

    ReplyDelete
  6. oooh yum, definitely gonna try this recipe out - never thought of adding garlic before!

    ReplyDelete
  7. yum and delicious! looks excellent!

    ReplyDelete
  8. Gosh, I miss pork cha siew a lot! This looks really mouthwatering. Slurp....

    ReplyDelete
  9. This looks amazing...my favorite part is the charred glaze on the outside. I did a pork shoulder tonight in my crock pot. You are right about the shoulder turning out so moist and yummy!

    ReplyDelete
  10. Can't help drooling, will be superb with 'kon loh mee'!

    ReplyDelete
  11. OMG, i like your Char Siu, gonna to try out one of thsi day.

    ReplyDelete
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