Is your mouth watering yet? Bring this delicious char siu topped favourite to the plate. It's sure to wow everyone. Now, you can make this, BETTER than restaurant you have come to the right place. Having an aromatic, sweet, savoury and rose wine flavour. Char Siu can be enjoyed on its own, as the centrepiece.
Directions:1) 500g pork belly slices, cut into desire shaped. You can use pork shoulder if you want.
(Use hot, soapy water to thoroughly wash the hand and cutting board, knife that touched raw meat).
2) To make Char Siu pork is marinated in a sweet BBQ sauce.
2) To make Char Siu pork is marinated in a sweet BBQ sauce.
Step by step instructions:
2 tablespoons Lee Kum Kee Crushed Yellow Bean Sauce or you can use 1 piece of fermented bean curd instead. 2 tablespoons of Lee Kum Kee or Blue Dragon Hoisin Sauce or you can use oyster sauce instead. 2 tablespoons of Lyle's Golden Syrup. You can replaced with Honey or Brown Granulated Sugar. 1 tablespoon of rice wine. sherry. brandy. vodka, Chinese rose wine, you can add any strong wine as you like.
3) Freeze the pork belly before cutting. Soak the pork in cold salt water and drain thoroughly. Mix all together and marinate at least 1 hour in the fridge or straight to the pan it's okay too.
4) Heat the pan, add a few drops of avocado oil or any vegetable oil. Pan fry the pork belly on one side. add the marinated sauce on it. 2 tablespoons of Chinese Rose Wine and 1 piece Shanghai Bean Curd. you can buy it in any Asian supermarket or online grocery store. I really love the smell of yeasty aroma that somehow feel warm.
3) Freeze the pork belly before cutting. Soak the pork in cold salt water and drain thoroughly. Mix all together and marinate at least 1 hour in the fridge or straight to the pan it's okay too.
4) Heat the pan, add a few drops of avocado oil or any vegetable oil. Pan fry the pork belly on one side. add the marinated sauce on it. 2 tablespoons of Chinese Rose Wine and 1 piece Shanghai Bean Curd. you can buy it in any Asian supermarket or online grocery store. I really love the smell of yeasty aroma that somehow feel warm.
5) Turn around to fry the other side. Cook until tender and turn around to fry the other side. Cook until tender and turn around to fry the other side.
6) Best served hot! This video also teaches how to make cucumber rose flower garnish in an easy way and beautiful for the presentation.
*If you want less fat, you can choose pork shoulder to make Char Siu instead.
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🚫 Do not use my videos without permission.
Copyright © Josephine Recipes. All rights reserved.
Thank you for watching ❤️
Subscribe & show your support with a thumbs up 👍
Enjoy!
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Copyright © Josephine's Recipes. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
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