Serve 4 to 5 persons
300~320g pork shoulder
1 tbsp char siew paste or hoisin sauce
1 tbsp light soya sauce
1 tbsp oyster sauce
1 tbsp honey
1 tbsp sesame oil
1/2 tbsp rose wine or rice wine
1/4 tsp dark soya sauce
1 clove garlic, minced
Dash of pepper
Pinch of five spice powder
Honey or golden syrup to glaze
1 tsp roasted sesame seeds, optional
1. Wash and cut the pork into stripes of about 2cm thick. Pat dry using paper kitchen towel.
2. Mix all the marinating ingredients and pour over the pork. Coat well and let it marinates for about 2 hours at least.
3. Heat up a Happycall pan to medium high temperature. You may place a parchment paper in your pan if you would like to reduce cleaning the mess after cooking.
4. Place the marinated pork into the pan, close the lid, and let it cook for about 5 minutes or when the pork becomes slightly charred. Subsequently, turn to cook the other sides of the pork every 2 minutes till all the sides are cooked. If you prefer slightly more char effect, you may leave the pork to cook slightly longer on each side.
Use a brush to baste the marinating sauce over the cooked surface.
|Baste the remaining marinate|
onto the cook surface.
5. When all the sides are cooked, lower the heat and pour the honey or golden syrup over. Use a brush to help you spread the glaze evenly. Open the HCP lid when you glaze.
|Pour some golden syrup or|
honey over the cooked char siew
6. Remove the pork from the pan and wait for the surface to dry a little. Then brush another coat of honey or syrup onto the surface to give it a long lasting glaze. Your char siew is ready :)
|When the surface is slightly dry,|
glaze another coat of honey or
golden syrup over.
7. Allow the char siew to cool down before cutting it into slices and sprinkle some sesame seeds over. Serve with sweet and sour chilli sauce and sweet vinegar cucumber :)