No Bake Char Siew

Tomorrow will be making char siew bao & char siew bread with TST. So I get my mom to help me buy some pork belly and make it into char siew this morning. The rest of the day have been a busy day for me as I have been baking non-stop till evening then only pack my bag to go back to my mom's place & stay overnite. Then the next morning TST will come over to make the bao & buns.



The taste of the char siew was nice however the texture is a bit disappointing as it turn out quite hard. Went home ask my mom about it and mom says should not have cooked it so long and also should add in some corn starch to make it more tender. Haizzz anyway will try again soon.. hope that my next attempt will be better....


Here's the recipe:

Ingredient:
500gm pork belly ( fa yuk)
70gm Sugar
3/4 tsp salt
1 tbsp Light soya sauce
1 tbsp Dark soya sauce
1 tbsp Oyster sauce
300ml Water
1 tsp cooking wine (xiao hing / hua tiao)


Mehthod:

1. Mix all ingredient together in a mixing bowl and add in the pork and marinate for minimum 4 hours.
2. Pour seasoning sauce into a pot and bring to boil. Add in pork and bring to boil.
3. Put on low heat & simmer till meat is tender. Remove meat.
4. Continue to cook till sauce is thicken. Add in the pork again and simmer for 2-5minutes.

NOTES:
a) I have change the cooking method, so that anyone who try it will not repeat the same
mistaken as me and get a stone char siew like me :p
b) to make the char siew look glossy, add in 1-2 tbsp oil in step 4 after putting in the pork.