Monday, February 23, 2015

Char Siew by HCP

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

  1. Rinse and pat dry pork. Add in all marinades and chill overnight.
  2. Lightly grease and preheat HCP.
  3. Place in marinated pork, spoon over some marinating sauce, close the lid (locked), grill on low for 5 mins.
  4. 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.
  5. After 15mins, flip the pork again and grill for another 5 mins or more until golden brown, with lid locked.
  6. Remove the char siew, rest and cool down before slicing. Scrape away any black residue if necessary. 
  7. 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 :

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