Mama Ong Kitchen
How to make Char Siew / Char Siu / BBQ Pork / 叉烧 (Step by Step)
Char Siew / Char Siu (叉烧), Chinese barbecued pork, is an authentic and popular dish in Cantonese cuisine, especially in Hong Kong.
If you do not have an oven at home, not to worry. In this recipe, you will learn how to make your own homemade Char Siew at the comfort of your home, without the need to use an oven. For the benefit of anyone, who does not eat fatty meat, like my girl, you may use pork fillet instead of pork belly. It turns out to be soft too! The sticky, sweet, salivating and savoury sauce on the Char Siew, makes this a perfect dish. Families and friends who tasted this dish, gives it a thumbs up.
Tips: Alternatively, for those who do not have any red yeast at home, you may use the wolfberry water, to add a little redness to the colour of Char Siew. The tips to a making this umami Char Siew are to poke some holes on it and marinate it overnight. Most importantly, is to eat it while it is still hot as once it turns cold, it really might not taste as good.
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By the way, I will be giving some cooking and health tips along the way too!
Enjoy your cooking! 😀
Disclaimer: Mama Ong Kitchen is not related to these products and cannot guarantee the quality of the pre-packed product in the video. Please buy at your own risk and discretion.
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*** Kitchenwares:-
1. K-ART Maifan Wok Pan / Multi Cooker Gas Use - 28cm (with glass lid)
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2. Kitchen Knife
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3. Mixing Bowl
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4. Large Serving Spoon
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5. Small Tongs
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6. Bamboo Chopping Board
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7. Ziploc Bags
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*** Ingredients & Condiments:-
1. Organic Rapeseed Oil, 500ml
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2. Naturel Extra Virgin Olive Oil, 500ml
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3. Pork Fillet / Pork Tenderloin
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4. Garlic
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5. Ningxia Large Wolfberry L Size
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6. 100% Pure Honey
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7. Hoisin Sauce
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8. Vegetarian Mushroom Oyster Sauce
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9. Dark Soy Sauce
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10. Light Soy Sauce
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11. Hua Tiao / Shaoxing Wine
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12. Sugar
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13. Five Spice Powder
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14. White Pepper
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