Happycall Braised BBQ Pork 免烤叉烧

 Serving : 4 adults

Ingredients

450~500g pork collar 

Marinade

1 tbsp sugar

1 tbsp low salt light soya sauce

3 tbsp hoisin sauce

1 tbsp oyster sauce

1 tbsp cooking wine

1 tsp sesame oil

1/2 tsp dark soya sauce 

3 tbsp water

Chili sauce

1 red chilli

1 garlic

2 tsp sugar

1/8 tsp salt

1 tsp vinegar

Dash of MSG

1~2 tbsp drinking water

Blend all the ingredients together using a food processor. Set aside. To be served with the dish.

Garnish

Some julienned japanese cucumber 

Chinese coriander .

Direction

 

1. Using a sharp knife, cut the pork into strips about 2.5cm thick and 15cm long. Mix the marinade ingredients together and pour over the pork, turning until well coated.

 

2. Cover and leave to marinate for at least 3-4 hours, turning occasionally.

3. Place the pork strips and the marinade into a Happycall pan. Heat up in medium high heat to bring the marinade into a boil. Turn the pork strips after about 10 minutes, or when the marinade starts to boil.

4. Lower the heat to simmer the pork strips. Turn the pork strips every 5 minutes to ensure even heating. Try to give the pork strips a 360 degree turn every time, so that the entire meat will be well coated with the sauce.

Arrange the meat away from the pan centre to avoid burning the meat.

Keep the lid ajar, when starting to simmer the pork.

 

5. Continue to turn and simmer the meat for another 30 minutes or until the sauce has thickened.

6. Transfer the cooked char siew meat to a plate. Collect the sauce to be used as gravy for pouring over the white rice. 

If the gravy is too thick, add some hot water to it.

7. When the meat has cooled down, cut it into thin slices.

8. To serve, place the meat slices over a plate of warm rice and cucumber strips, drip the gravy over, and serve with chilli sauce :)