Braised Char Siu – No oven required

Almost everyone will expect Char Siu to be grilled and have burnt parts on the meat. But there are others who are wary of the carcinogenic compounds found in charred meat. Well if you’re concerned about that but still love your char siu, you can always braised the meat instead of grilling directly over an open flame. Braising delivers a lovely caramelised and flavourful meat with its moisture retained.

To see how easy it is to cook this juicy char siu, click on the video tutorial and print out the recipe below.

Thank you

Please click link below to view Video Tutorial:

https://youtu.be/MiIpyY0OKrk

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Braised Char Siu

No oven required

Course: Main Course

Cuisine: Chinese

Author: Shiokman Eddie

Ingredients

• 1.5 kg pork shoulder butt
• 2 tsp chopped garlic
• 3 tsp Hoisin sauce
• 3 tsp Oyster sauce
• 2 Tbsp honey
• 1 Tbsp pepper
• 1 tsp sesame oil
• 4 tsp Chinese Rice Wine
• 2 Tbsp cooking oil
• 1 Tbsp chinese rice wine
• 1/2 cup water
• 3 tsp cornstarch

Instructions

1. Cut 1.5 kg pork shoulder butt into strips and add 2 tsp chopped garlic
2. Add 3 tsp Hoisin sauce, 3 tsp Oyster sauce and 2 Tbsp honey
3. Add 1 Tbsp pepper, 1 tsp sesame oil and 4 tsp Chinese Rice Wine
4. Spread the sauce over the pork and ensure it is evenly coated
5. Set aside in fridge for at least 4 hrs or overnight
6. Add 2 Tbsp cooking oil in a hot pan
7. Sear marinated strips of pork in pan for about 2 mins each side
8. Add 1 Tbsp chinese rice wine and cover the pan
9. Remove the cover when the liquid in the pan has reduced
10. Remove the smaller pieces when they are cooked but leave the thicker strips to cook longer
11. Add 1/2 cup water when there is no more liquid in the pan
12. Remove pork strips when they are fully cooked
13. To make a thick gravy, pour 1 cup water to deglaze the pan
14. Add 3 tsp cornstarch mixed with water to thicken the gravy
15. The thicken gravy is use for the char siew