The char siew tasted great! The only problem was, I baked too long which resulted in a tough texture. I did not flip the pieces over which resulted in a pink ‘underbelly’ (due to the water filled pan below) so the prolonged baking was to get a deep rich colour for both sides. I think different ovens work differently so it’s important to know your oven unless you have a super duper brand like Miele.
I am a fussy char siew person. It is crucial that the char siew must not have a porky aftertaste (if you know what I mean). It must have a well balanced flavour. This recipe adapted from Chubby Hubby works really well! (click here for pictures).
Ironically, the best char siew I have had was in Yung Kee Restaurant in Hong Kong. Although they are famous for their goose, I love the char siew much more. It is indeed cruel to have tried char siew so good and not be able to have that at home *sigh*.
trainride 
June 28, 2009 at 10:42 am |
When I was in US, I did it with off the shelf BBQ pork sauce (Lee Kum Kee). Marinated overnight, BBQ over charcoal fire. Tasted great then (well… don’t know if it’s because I was in US), can’t remember if there was porky taste, since I don’t mind that at all. Using the meat from neck portion should be great, I used the meat near the ribs then (cheaper).
June 29, 2009 at 9:06 am |
woah, closet cook! never heard you like to cook too *hehe*
I tried the bottled sauces before but I didn’t like it, but then again, I didn’t marinade it overnight :P
I’m gonna make some for my parents one day, will pass you some if it suceeds (ie not dry and hard) =P