Did this at my mum's place on Sunday. I marinated the meat on Saturday night and leave it overnight in a ziplock bag in the fridge. Hee hee thanks to Michelle, my neighbour for her contribution of the oyster sauce and I also omitted the garlics in the recipe as I do not have them at home. I think the red fermented beancurd could be halved as the smell is very pungent. As my mum's place do not have an oven, I did the wok fried method. I boiled some water in a wok, add in the marinated char siew with the marinade, then let it simmer slowly till the water is dry. Then continue to pan fry it until crispy. Oh my little 3 years old nephew enjoyed the char siew and he kept running now and then to the dining table to have little strips of the char siew.
Here's the recipe for the char siew:-
1-11/2 kg pork belly (pork must have some fat in it to be tender. Do not use lean pork loin)
Marinade : 4 tablespoon Oyster sauce
4 Tablespoon Tomato sauce
5 Tablespoon Soya sauce
3 Tablespoon Black soya sauce
1 teaspoon Sesame oil
2 Tablespoon sugar
1 piece red fermented beancurd
1 Tablespoon Chinese wine
4 cloves garlic, finely minced
1 tablespoon honey mixed with 1 tablespoon water
1. Mix all the ingredients for marinate together. Pour onto pork and leave to marnate for at least 4 hours, even better overnight.
2. Take meat out from refridgerator 1/2 hour before grilling.
3. Grill/broil the meat until cooked. While grilling, make sure you turn the meat 3-4 times, to allow even browning.
4. When meat is cooked, brush with honey glaze and remove
Thanks to the Kitchen Capers members cwl who shared this wonderful char siew recipe and Angie who shared her wok fried method!