Think my 2 year old happy call pan is going to retire soon! Though it has been helping me churning out lots of nice foodies, I may or may not getting a new one to replace it ;) I still rely heavily on my beloved cast iron wok. Guess this may be the last post on a recipe using HCP ;) I've did homemade Char Siew using braising and oven method, cooking in HCP also turned out very well! Succulent meat and not over drying unlike baking in the oven. I loved how some section of the meat having some charred parts , giving it a smoky barbecue flavour :D yah I know it is very unhealthy to consume the 'burnt' section, just scrap them off before slicing them!
Serve alone with some of the residue gravy....
Or whip up a simple Char Siew Wanton Noodle 叉烧云吞面!
- 550gm pork fillet
- 2 tbsp hoisin sauce
- 1 tsp oyster sauce
- 2 tbsp honey
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp Rose wine 玫瑰露
- 2 tbsp minced garlic
- 1 tsp pepper
- 1 tsp sesame oil
- 1 tbsp sugar
- Rinse and pat dry pork. Add in all marinades and chill overnight.
- Lightly grease and preheat HCP.
- Place in marinated pork, spoon over some marinating sauce, close the lid (locked), grill on low for 5 mins.
- Open pan, flip the pork, brush some of the reserved marinade over and cook for 10-15 mins with lid locked. Shake the pan occasionally to prevent over charring.
- After 15mins, flip the pork again and grill for another 5 mins or more until golden brown, with lid locked.
- Remove the char siew, rest and cool down before slicing. Scrape away any black residue if necessary.
- Pour in the balanced marinate with some water into the pan, bring to boil. Strain the gravy and serve with the Char Siew!
Recipe reference : munchministry.com