Char Siew

Been here for so long hardly eat the char siew here as they usually cut the meat into big chuck which will affect the taste. So actually by cutting the char siew thinly will taste better. Finally one fine day, I made it after getting the recipe from my aunt to make it for my friends from China to have a taste of it. Here you go.

Ingredients:

• Approx 1-1/2 kg Pork Collar-butt
• 3 tbsp               Sesame oil
• 10 tbsp Sugar
• 3-4 tbsp Light soya sauce
• 2-3 tbsp Black thick sauce
• 2 teaspn Salt
• 1 teaspn Chicken stock powder

Methods:

1. Cut collar butt into 3 lengthwise strip.
2. Mix the above marinate – stir till sugar almost dissolved.  Marinate the meat, preferably, overnight
3. Put the meat on a wire rack over a pan of water. (Oven about 160 deg C.)  
4. Roast for 30 minutes on one side then turn and baste with the marinate and roast for 30 minutes.  
5. Turn and baste again with the marinate sauce.  
6. Roast for another 15 minutes, turn and baste, repeat same for the next 15 minutes and the meat should be ready.
7. Collect the dripping and pour into a saucepan. Add enough water to make the sauce and boil slowly.  Strain the sauce to get rid of the scum.  
8. Put the sauce back into a clean saucepan and boil again.  Add enough sugar to taste.  (stir a little cornstarch with water) Add cornstarch mix to thicken the sauce .
9. Slice meat and arrange on a plate with sliced cucumber and pour some sauce over the meat.  Serve with “Chicken Rice”  (rice cooked in chicken stock)