Monday, January 19, 2009

PEA'S CHAR SIU AKA BBQ PORK

I had these for dinner last Friday. Succulent Char Siu fresh from the oven! Made from top quality pork belly, 6 layers to be exact; fat, meat, fat, meat, fat and meat!!
b

After the failed attempt using the recipe book I bought, I decided to whip up my own marinade sauce. Using a bowl, I poured in some oyster sauce, soya sauce, fish sauce, crushed garlic, rose wine, lots of dark soy sauce and lots and lots of sugar. I don't have the exact measurement here cos I used my own judgment. Actually I didn't expect it would turn out so well, that's the reason why I never bother to jot it down. *Kicking myself* But it is easy to come up with the concoction as all you have to do is to keep tasting the sauce till you achieve a sweetish savourish taste. I marinated it in the chiller for 2 days and that makes a lot of difference too.
c

It turned out unexpectedly well. The outer layer was coated with caramelized sugar; crispy yet not too sweet and it doesn't have the crystalized sugar sticking to your teeth like some places do. It was cooked just right! It was tender and the pork juices was oozing out when I cut it. Two long strips finished off at one go, Hubby enjoyed it tremendously. I do have another Char Siu recipe to try. The recipe was given during my dim sum cooking class. If that is successful as well, I will share the recipe here.
a

By the way, notice the watermark in my photos?? Before I even start begging around for help, I received an email from Criz Lai last Friday with complete instructions on how to do watermark and where to download a free software. He even took effort to design a lovely watermark logo for me, exactly how I wanted it to be as well!!! That is SOOOO sweet of him. Am so touched, thank you so much Criz! Owe you a meal when you come to KL yah?

44 comments:

"Joe" who is constantly craving said...

haha maybe b4 any more casualties happen..u can do a post on where to dwnload?

coffeesncookies said...

how did you cook the char siu ? grill , roast , bake ?

Selba said...

So mouth-watering!!!

I really like your watermark... :)

foodbin said...

adding some honey would be more tasty

Christmas said...

wht software? also, please share recipe~

Precious Pea said...

NJoe: Let me check with Criz if I could share it with you guys.

coffeesncookies: I dump it into my oven so i guess, it's grill function.

selba: Nice watermark right? Got one more version with my boys picture but that one would be too distracting.

foodbin: Ahh..yes, i thought of that but i guess the heat would turn the honey sourish. I guess i will do it when i BBQ char siu! Slurps!

christmas: I will try to share, if possible in coming post.

thule a.k.a leo said...

I don't mind doing the cooking stuff... but I hate cleaning afterwards... lol!

babe_kl said...

yumyum... you got the right cut this time! btw do you think its ok if i marinade them for a week in the freezer? hahaha i bought the meat liau but in the freezer without the marinade yet

New Kid on the Blog said...

so sweet of Criz...

Precious Pea said...

thule: Same here but am very lucky my Hubby is well trained. He insist of doing the washing since am doing the cooking :)

babe: One week!! Wow..then am sure the meat will be so flavourful. But then again, will it be spoilt?? I also bought two big cut of belly for roast pork for this weekend's dinner. Yumz yumz!

nkotb: Yes he is! Already taken though..hahaha! :)

rokh said...

oh gosh, i have a weak spot for char siew! yours look so good, i wonder when i would dare to try make one myself :)

jason said...

I think we should crown you the Queen of Pork too!

Live2Talk said...

congrats babe on your masterpiece! maybe next time should come up with a cookbook or something and sell it online here :) well done, bravo! simply marvelous!

CUMI & CIKI said...

pea.. looks excellent!

i just had one homemade slab recently.. the cook DROWNED the meat in brandy. Needless to say... i fell in love with the pork(and the cook) - immediately

serenayap said...

hi may i know where to buy the malt sugar???thanks

Tummythoz said...

In the oven at what temp for how long? I burnt mine. Twice. =,(

*Anton* said...

Looks exactly like the ones i make :P lolz

And thanks for the recommendation to Meaty Restaurant in Taipan. had a nice meal there last nite. ^_^

+Ant+

J2Kfm said...

wah !!! so fat, so juicy one!
now you made me crave for those .... :(

CRIZ LAI said...

Hmmm... 6 layers of fat and meat each. Cholesterol: 54mg/100g pork belly... still safer than taking ONE quail egg at 3640mg. LOL!

Anyway, that plate of char siew looked yummy. Want to exchange with my plate of Braised Oysters & Scallops? hehe :P

http://crizfood.com/

BaBy OcTopUs said...

Finally you perfected your Char Siew dish. Any spare to share (which I doubt). And I was waiting for your Siew Yuk but now I can crave for both.

SO when is the testing session? hehe!!

Hazza said...

Yours looked absolutely amazing! I have learnt to cook them just right over the years but am still seeking that elusive ingredient for the marinade. Never tried oyster sauce in it before. My main sauce has always been hoi sin sauce. How does it taste compared to the chicken rice sellers?

Precious Pea said...

rokh: It's sooo easy to make, do try.

jason: Aikss..one more title. Head very heavy oledi with all those crowns.

live2talk: Hmm...maybe name it as Pea's Guide to Cooking? Hahahaa...cham lor...sure cannot sell cos all the measurement also agak-agak only.

cumi & ciki: The 'drunken pork' you blogged before rite? I was salivating over it. Your friend mind to share recipe ar?

serenayap: You can get it in supermarket. I got mine from carrefour, if not mistaken, the honey section. Otherwise, any grocery shops do have.

tummythoz: Each oven different one. For mine i grill it with fan function on at 200 degree Celcius for 20 minutes. I turned it around every 5 minutes to ensure no burn. I was watching it closely to ensure it doesn't get burn.

Anton: You make char siu too??? Wow! Did you blogged about it? Great to hear you enjoy Meaty house. What did you had?

j2kfm: Hehehe...nice hor? Actually I also craving for some now.

criz: OMG! You calculate your food calories??? Ahem, isn't dried oysters higher in calories?? Hahaha! Exchange?? All in Hubby's tummy oledi. Come come...we do potluck one day ;) Can bring char siu up the plane ar??

baby octopus: Hahaha..leftover??? NIL!!! Hubby finished off everything. Am making a combo for this weekend...char siu and siu yuk. Droolllzz..

hazza: I know some people use hoi sin sauce. Maybe you can try experiment it with oyster sauce? Tastewise...really good...Hubby claimed to be nicer than most of the famous one in town. Well..he was being bias. Hahah!

BaBy OcTopUs said...

OK la, then I pre-order now for CNY take away. Half lean half fat PP Char Siew. kekeke~!

Happy CNY girl~!

*Anton* said...

Did a lot of char siu & siew yuk esp during my uni days (long long time ago! lolz)as those sold in the Hongkee shops were expensive.

Read about my trip with 2 other bloggers to Meaty fm http://sbanboy.blogspot.com (he mentioned you!)^_^

Thanks!
+Ant+

Nic (KHKL) said...

congratulations precious pea! inspirational la. reminds me of that chinese saying about walking a thousand miles instead of reading a thousand books. or something liddat lar..hehe...

and nice watermark! complete with the paw!

KY said...

waaa looks so awesome!

Precious Pea said...

Baby Octopus: Wahh..this one got money also can't buy ok?? See la..one day if you happen to work in Setia Alam, i invite you.

Anton: Wahh...got recipe to share? Was yours a success? Which uni were you from??

Nic: Thank you thank you...i also very proud of myself. At times, really cannot rely too much on recipe books, unless you are baking pastry of course! Hahaha..for me...i just look through the ingredients used and whip up my own measurement.

KY: Hahaha....good hor?

*Anton* said...

*shy* Mom's recipe. Yours looks better actually. The important part is to marinate well. I use the usualy light and dark soy sauce, sugar, sesame oil, pepper, lee kum kee hoisin sauce, a lil' five spice powder and "mui kuai lou" wine. The wine was recommended by my Hongkee friend who said it was better than the usual "siu heng" wine coz the taste is richer.

I studied in Charles Sturt and also NSW Uni. ^_^ Were u fm there too?

+Ant+

Precious Pea said...

anton: I so agree with you. Rose wine goes well with pork and at times chicken. So much more aromatic. I was from Monash Uni, Melbourne.

ilene said...

I also want to do watermark! Criz/Precious Pea, can share tips on where to obtain free watermark?

Moolah said...

:O This char siew is seriously going to be a best seller if it ever gets out on the market!

*drool*

Cynthia said...

I am licking my lips here just imagining the taste.

Sam's mistress said...

Hey, congrats on your special instinctive sauce! Yeah, I think sometimes it is best to just create things according to your own personal instinct. LOVE the watermarks, they look great!!

I didn't know you were in a dim sum class! That sounds like great fun!

teckiee said...

when are you going to open shop? I want that 6 layers!!!

Happy Chinese New Year!

tigerfish said...

Looks darn good!
Now, I need to buy that top quality of fat.meat.fat.meat.fat.meat. ;p

Rasa Malaysia said...

Hey Ivy, Happy CNY! :)

Jun said...

happy new yr to u and hubby and ur 2 little doggies!! ^___^

Paprika said...

WAAAAAHHHH MARRY ME!!! You are the woman of my dreams!

Gong hey fatt choy! Wishing you and hubby a very happy, prosperous and harmonious new year!

CRIZ LAI said...

Wei.. faster update post for CNY... I'm hungry... hehe.

Anyway, Happy "Niu" Year to you and all in the family. May this year be a healthy, wealthy and prosperous year for everyone. :)

http://crizfood.com/

RO said...

Hi Ivy,

Daughter is allergic to oyster..any idea if I do not add-in the osyter sauce, will the char siew turns out tasting different?

Precious Pea said...

RO, not too sure if it taste any difference but maybe you can substitute with a bit of fish sauce for the taste. What aboue vegetarian oyster sauce? Is your daughter allergic to that too??

sue said...

woo wooh the x siu looks delish. At what temp and time for it to get cook? Did you use the grill or bake? tks

Dazy said...

It is looking fab! I like pork - we have it almost as much as we have chicken, which is a lot.

indri said...

Hi, I would like to ask, which part of pork does it called that you use to make char siau?

thx a lottt :D

 

blogger templates | Make Money Online