You can see the top part was burnt,so I cut it off before serving.What to do, my first time making char siew.Next time will be better,I promise.
I found this pint of Maltose(Mat Gar) in Hong Kong Supermarket.It's really cheap,just $1.00 each.
These 2 strip of pork loin are very lean ,I removed all the fat before broiling.*Sob Sob Sob*Burnt some on the top part liao!!
I made roast pork(char siew) from scratch last week.Of course, this is my first time broiling my own char siew and you can see some part of char siew was too charred and burnt .Usually ,I will just buy ready make char siew from Chinatown.But for the first time, I wanna to try to make my own char siew at home,so I purposely buy a big vacuum pack of pork loin in local supermarket .When Elliot saw how big was the loin,he made this remark"wow!! are you going to feed the whole neighbour with that big meat?''.hahaha!!.Actually not really that big,it's just 15 lbs,but after removed the fat,it's just about 11-12 lbs.I found some recipe online and mix and match my own recipe to create my own char siew.Here is the recipe:
Ingredients:
5 lbs of pork loin,
5 tbsp Oyster sauce
5 tbsp Soy sauce
1 tsp Sesame oil
4 tbsp Sugar
2 piece red fermented beancurd(nam yee)
2 tbsp Chinese wine
2 tbsp 5 spice powder
2 tsp Hoisin sauce
Method:
Marinate pork with marinating sauce overnight.Preheat oven at 425 F.Prepared a aluminium over a deep tray for wrapping the pork for broiling.I'm too lazy to scrap thew bottom of sauce dripping tray .Move marinated pork on to it and cover with foil.Broil char siew at 425 F for about 20 minutes.Remove from oven. Open the top foil and broil again until gravy thickens and coat the pork..But I forget to set timer,so you can see my pork was burnt on the top.. When pork is cooked, brush with maltose, remove and slice.. Serve with rice or noodles.
Note:I made a big mistake by setting the pork at the first rack for broiling.My second mistake, I shouldn't set on broiling instead I should set the oven for baking .The taste is not too bad.And I think I add too much seasoning too,maybe one of the reason it burn so fast..Some recipe out there suggesting to add red coloring,but I forget that too .Hmmmm....next time I should know better how to correct these mistakes!!.But anyway,I used all of them to make char siew pau filling.
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5 comments:
Actually I like the 'charr' part of the char siew :) I will only eat the 2 ends of the it :) I will usually roast it and then the last few min I will only broil it to get the browning. If not it will get burn easily because of the Maltose.
ahh that maltose...i use it for my pineapple jam
Gert:
I think now onward,I have to switch to bake for all my meat instead of broiling .oh! you like the charr part!!hahaha!!for Elliot that is burnt!!
Teckiee:
You can use Maltose for pineapple jam??.this is the first time I heard that,maybe I'm a amature cook,that the reason.hahaha!!..Can share share your recipe for pineapple jam?
not sure but still love your "char siew"!!!!
bbo
are you sure??hahaha!!thanks for your support:)
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