There's 2 types of char siew. One filled with red food coloring and the other caramelized by sugar/ or molasses. I personally like the caramelized char siew. It taste much better and I love the stickiness of the meat. Very tender and the fats just melt when you bite on it.
For this recipe of mine, all you need is an oven and patience to do it. Trust me, you wont regret it. Your family will be amazed! It a real show winner ;)
Ingredients.
Part 1:
- Pork belly - 2-3 pieces (ask your butcher to cut around 3 inch +/- thick and remove the pork skin)
- Black Soya Sauce - 2 tablespoon ( add more if it is not dark enough)
- Light Soya Sauce - 1 tablespoon
- Hoisin Sauce - 1 tablespoon
- Oyster Sauce - 1 tablespoon
- Ground Cinnamon - 1 teaspoon
- 5 Spice - 1 teaspoon
- Sesame oil - 1 tablespoon
Part 2
- Honey
- Brown sugar
1 hour before baking, take out the meat from the fridge and until the meat turn room temperature. Use a glass baking tray big enough to fill all the meat in it. Wipe some oil into the glass baking tray before adding meat to it. Wrap the meat and tray with aluminium foil tightly and send into over and roast for 45 minutes using 200C.
While baking, turn the meat around and cover the tray and continue roasting.
After 45 minutes, remove the foil from the tray. Use a brush and brush a rich portion of honey onto the meat, both sides. Send the meat back to the oven and roast for 180C for 20 minutes (without foil). Remove the liquid on the tray and sprinkle a portion of brown sugar on the meat. Roast for 15 minutes. Remove the liquid on the tray again, turn the meat around and sprinkle brown sugar on the meat. Make sure the meat are fully covered with sugar.
Lastly grill the meat both sides for another 5-10 minutes to get the char onto the meat.
After roasting, cover the meat with foil for 20 minutes.
Slice it before serving.
