Char Siu | Chinese BBQ Pork 叉燒 (Thermomix Recipes)

2014-08-31
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

I have not been eating Char Siu for a long time… not that I don’t like it.. But I have concern on the sauce used by the restaurants out there. Since I am graving for Char Siew, I decided to make Char Siu without using Char Siu sauce that can be purchased from outside. Hopefully this is healthier and yet at the same time, I get to enjoy this delicious dish!

IMG_3311

Originated from the Canton region of China, Char Siu is also known as Char Siew, Cha Siu, Cha Shao, or 叉燒 and so on. This honey glazed Chinese barbecued pork has that slightly charred and signature mahogany color finish with an addicting sweet but savory flavor…

ingredients

Main Ingredient

300 g pork belly or shoulder loin.

Marinade Sauce:

  • 1/2 fermented bean curb
  • 2 tsp peanut jam
  • 3 cloves minced garlic
  • 1 1/2 tbsp sugar
  • 1/2 tbsp oyster sauce
  • 1 1/2 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • 2 tsp rice wine
  • 2 drop red coloring (optional)

Maltose Syrup

  • 2 tbsp maltose
  • 1 tbsp honey (optional)
  • 15 g sugar
  • 1/4 tsp salt
  • 2 tsp water
  • 1/2 tsp rise wine

 

themomix

  • Cut the pork belly into pieces about 4 inch each. Marinate the pork with ingredients stated above and set aside in the fridge for at least 3 hours (overnight preferred)
  • Mix the syrup ingredients in a small bowl to make syrup and set aside.
  • Place meat into Thermomix bowl. Stir-fry at 100c 10 mins 0.5 reversed mode. Dish out
  • Then brush some syrup on both sides, stir fry at 15 mins/ speed 0.5 reversed mode till fragrant. Now Char Siu is cooked!
  • Remove Char Siu from TM bowl. Slice the char siu into thin and bite-size pieces about 0.5cm each. Pour gravy from TM bowl onto the Char Siu. Garnish with some white sesame. Serve

 

conventional

  • Get a big bowl, mix all the Char Siu Sauce ingredients, get pork belly and marinate overnight in the fridge.
  • Heat the oven to 400 degrees F (200 degrees C).
  • Place the pork belly on a wire rack and bake for 15 minutes. In between, turn the pork belly over.
  • Dish out the pork, brush the syrup over and place the pork belly back in the oven for another 15 minutes or until cooked. In between, turn the pork belly over.
  • Slice the char siu into thin and bite-size pieces, Garnish with some white sesame. Serve

The difference between Thermomix and conventional cooking method is that Thermomix stir the pork with temperature. So there is no need to turn the pork belly over. Enjoy cooking!

I am the publisher of Easy..

Related Recipes:
  • Lotus root soup with peanut using buffalo pressure cooker

    Lotus Root Soup with Peanuts with Buffalo Pressure Cooker

  • CoverPorkVinegar

    Pork Trotter in Black Vinegar With Buffalo Pressure Cooker

  • Garlic Prawn

    Air-fried Prawn With Buffalo Airfryer

  • Beer Braised Pork Belly

    Beer Braised Pork Belly

  • Bacon rice roll

    Bacon Rice Roll (培根油菜饭团)

Leave a Reply

Your email address will not be published. Required fields are marked *


error: