So here I am, finally made up my mind to go to the butcher and got myself a slab of pork belly ! Usually this part is pretty good as Kong Bak Bao or Sio Bak. But I love to eat char siew that are half lean and half fatty. Especially the char siew from Alex Eating House.
I have also googled for recipes online but most would required pretty lots of seasoning. Hence, I told myself to start off with something really simple. Here is my cheat sheet.
Ingredients & sauces :
Lee Kum Kee Char Siew Sauce
Dark Soy Sauce
Sesame Oil
Sugar
Pork Belly
Method :
1. Rinse the slab of pork belly.
2. Marinate overnight with Lee Kum Kee Char Siew Sauce and some dark soy sauce to darken the char siew sauce.
3. At 180 deg celcius, I baked between 30 - 40mins. Every 15 mins, I would flip and bast the meat with the remaining marinade. (I added sugar into the remaining marinade)
4. Remove, let it cool and slice.
There you go, some soft, nice and tasty homecooked char siew. Some char siew recipes which I would love to try :
The Food Canon
Guai Shu Shu
The Domestic Godness Wanna Be
You may wish to trim off the skin as it tends to be slightly hard to chew on. But if you don't mine chewing it, just keep that.
And you if you love Honey Roasted Ribs. I tried with the above ingredients. But using a different part, baby ribs. I got the butcher to saw the ribs into bit size. And at the end when the ribs were done, this time I added a coat of honey, pan seared the ribs in a sauce pan and served.
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| 叉烧蜜汁排骨 |
Hubby passed these two dishes of course and of course I feel in love with it.
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Disclaimer : This is #Notasponsored post by Lee Kum Kee.
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