I've been busy lately, but today I made a point to post the all amazing char siu recipe I made last week. I've had my fair share of char siu in Singapore, but something is always lacking. I cannot be bothered to search for the char siu that will satisfy what I want, that is why I made it myself.
I am sharing with you this recipe now. You may love it, or you may not think it is the best, because opinions and tastebuds vary. But you will be surprised to find how easy this is to make, so hey, why not? Give it a try. If you like it, then stay tuned for more awesome recipes. Otherwise, stay tuned for new recipes that you might just like. It's a win win situation here, as long as you stay tuned :D.
To me, this is the best char siu recipe ever. It is succulent, sweet, savoury, fresh and I absolutely can't have just one slice. I go with a plate of hot steaming rice to mop up the sauces.
Without further ado,
500g Pork Tenderloin or Shoulder
1 clove of Garlic, crushed
2 slices of Ginger
1 tbsp of Chinese Rice Wine
3 tbsp Hoisin Sauce
3 tsp Kikoman Soy
3/4 cup of Sugar
a pinch of 5 Spice Powder
a pinch of White Pepper
Equal portions of Dark Sweet Soy Sauce, Honey and Vegetable Oil. I make about 2 tbsps of each.
1. Combine marinate ingredients in a ziplock bag and toss in your pork cuts. Shake well and marinate in the fridge. Overnight if possible or at least a few hours.
2. Wrap a baking tray with foil(unless you like it messy). Lay marinated pork cuts and bake in a 220C preheated oven for 15-20 mins. Remove from oven.
3. Apply glaze on the pork cuts and finish it off in a hot grill, hot toaster oven or feel free to brulee for a further 10-15mins until shiny.
4. Allow it to rest for 5-10mins, slice it up and serve with hot rice or noodles.