Ingredients: 600g skinless pork belly [I used 400g]
2tbsp Lee Kum Kee light soy sauce
1tbsp Lee Kum Kee dark soy sauce
1tbsp Chinese Rose Wine (Mei Gwei Lu)
100g water
3tbsp sugar
Method:
1/ Arrange the pieces of pork belly flat in a heavy based pot.
2/ Put in soy sauces, salt and rose wine, then add enough water to cover pork belly.
3/ Bring to a boil and lower heat to smallest flame before covering pot to simmer belly for 30 minutes.
4/ Flip to simmer the other side of the pork belly.
5/ Check for doneness after 20 minutes to see whether the pork fat has turned softer. Else simmer for another 10 minutes.
6/ When pork belly has slightly softened, turn to high heat and add in sugar.
7/ Remove pot cover and cook until gravy is greatly reduced to a syrupy consistency before turning off the heat. *Be careful when reducing gravy, it'll burn easily due to the high sugar content.*
8/ Leave char siew in pot to cool down. When char siew has totally cooled down, some oil can be seen and the gravy's consistency is that of thick honey.
9/ Slice char siew (ONLY when cool because if it is still hot, meat will crumble).
1/ Arrange the pieces of pork belly flat in a heavy based pot.
2/ Put in soy sauces, salt and rose wine, then add enough water to cover pork belly.
3/ Bring to a boil and lower heat to smallest flame before covering pot to simmer belly for 30 minutes.
4/ Flip to simmer the other side of the pork belly.
5/ Check for doneness after 20 minutes to see whether the pork fat has turned softer. Else simmer for another 10 minutes.
6/ When pork belly has slightly softened, turn to high heat and add in sugar.
7/ Remove pot cover and cook until gravy is greatly reduced to a syrupy consistency before turning off the heat. *Be careful when reducing gravy, it'll burn easily due to the high sugar content.*
8/ Leave char siew in pot to cool down. When char siew has totally cooled down, some oil can be seen and the gravy's consistency is that of thick honey.
9/ Slice char siew (ONLY when cool because if it is still hot, meat will crumble).
Dh found this char siew good, but he suggested trying to char those edges a
bit because those were the precious part he likes. Will try this recipe and give
it a light roast in the oven to burn the edges.
This is how Chinese Rose Wine (Mei Gwei Lu) looks like, it is a clear spirit. The bottle in which it came was cute as well, reminds me of those kungfu movies where the kungfu master will drink this to get drunk and high before executing his moves.
The other 2 helpers in making this easy fuss-free char siew.
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