Tuesday, August 12, 2014

No Bake Char Siew


My kitchen has been literally closed down for a while. Hubby has been constantly working late & there's only baby & I who will be eating, so I have resumed to cooking very simple meal for just us 2.

 
I came across this no bake char siew recipe on Facebook one day & on that very day itself I had an adrenaline rush & decided that it's time to re-open my kitchen & cook something nice again. 

I took a look on the recipe, & I have all the ingredients needed, perfect! I then told hubby about the plan of making char siew for dinner, he's a very porky person, he loves char siew & siew yuk!


The result was amazing. It is so easy to be made, no pre-marination is required, with just a few simple ingredients & in an hour you'll be able to produce this melt in your mouth, caramelized sweet, soft, & yummy char siew on your stove. 

I whatsapp-ed hubby after I took a few bites of the char siew, & told him he better come home for dinner otherwise I won't leave a single piece of the char siew, they were so good I wanted to finish them right away. Having said that, I finished half the char siew alone for my lunch. 


 Step-by-Step Tutorial :

Arrange the pork belly in a flat, heavy based pot.
Add in soy sauce, dark caramel soy sauce, salt, & shaoxing wine, & combine with just enough water to cover the pork belly.
Place the pot on the stove & bring to a boil using the highest flame, then turn to the lowest heat.
Cover with lid, simmer for 30 minutes. Turn to the other side & simmer for another 20 minutes. The belly fat should be tender by now.
Add in the sugar, adjust according to your liking, your may add or reduce sugar.
Turn to the highest flame with the lid uncovered, turning the belly a few times while the gravy is thickening up, this would make sure that both sides of the belly are well coated with the caramelized gravy.

It takes about 15-20 minutes for the gravy to be thickened up, depending on the amount of liquid you have in the pot.

Let the char siew cool completely before slicing. Reserve the gravy for later.


No Bake Char Siew


Ingredients :
2 stripes of pork belly (about 600-630gm)
2 tablespoons light soy sauce
1 tablespoon dark caramel soy sauce
1/2 teaspoons salt
1 tablespoon Shao Xing wine (original recipe calls for Chinese Rose Wine)
3-4 tablespoons sugar, to taste

Directions :
  1. Arrange the pork belly in a flat, heavy based pot.
  2. Add in soy sauce, dark caramel soy sauce, salt, & shaoxing wine, & combine with just enough water to cover the pork belly.
  3. Place the pot on the stove & bring to a boil using the highest flame, then turn to the lowest heat.
  4. Cover with lid, simmer for 30 minutes. Turn to the other side & simmer for another 20 minutes. The belly fat should be tender by now.
  5. Add in the sugar, adjust according to your liking, your may add or reduce sugar.
  6. Turn to the highest flame with the lid uncovered, turning the belly a few times while the gravy is thickening up, this would make sure that both sides of the belly are well coated with the caramelized gravy.
  7. It takes about 15-20 minutes for the gravy to be thickened up, depending on the amount of liquid you have in the pot. 
  8. Let the char siew cool completely before slicing. Reserve the gravy for later.


Recipe adapted & inspired by wendyinkk


2 comments:

  1. Replies
    1. Agnes, it tastes very good & has a melt in ur mouth texture. Im so in love with it & will be cooking this again soon :)

      Delete

Thanks for stopping by. Lemme know what you think! Have an awesome day!

Tuesday, August 12, 2014

No Bake Char Siew

Reactions: 

My kitchen has been literally closed down for a while. Hubby has been constantly working late & there's only baby & I who will be eating, so I have resumed to cooking very simple meal for just us 2.

 
I came across this no bake char siew recipe on Facebook one day & on that very day itself I had an adrenaline rush & decided that it's time to re-open my kitchen & cook something nice again. 

I took a look on the recipe, & I have all the ingredients needed, perfect! I then told hubby about the plan of making char siew for dinner, he's a very porky person, he loves char siew & siew yuk!


The result was amazing. It is so easy to be made, no pre-marination is required, with just a few simple ingredients & in an hour you'll be able to produce this melt in your mouth, caramelized sweet, soft, & yummy char siew on your stove. 

I whatsapp-ed hubby after I took a few bites of the char siew, & told him he better come home for dinner otherwise I won't leave a single piece of the char siew, they were so good I wanted to finish them right away. Having said that, I finished half the char siew alone for my lunch. 


 Step-by-Step Tutorial :

Arrange the pork belly in a flat, heavy based pot.
Add in soy sauce, dark caramel soy sauce, salt, & shaoxing wine, & combine with just enough water to cover the pork belly.
Place the pot on the stove & bring to a boil using the highest flame, then turn to the lowest heat.
Cover with lid, simmer for 30 minutes. Turn to the other side & simmer for another 20 minutes. The belly fat should be tender by now.
Add in the sugar, adjust according to your liking, your may add or reduce sugar.
Turn to the highest flame with the lid uncovered, turning the belly a few times while the gravy is thickening up, this would make sure that both sides of the belly are well coated with the caramelized gravy.

It takes about 15-20 minutes for the gravy to be thickened up, depending on the amount of liquid you have in the pot.

Let the char siew cool completely before slicing. Reserve the gravy for later.


No Bake Char Siew


Ingredients :
2 stripes of pork belly (about 600-630gm)
2 tablespoons light soy sauce
1 tablespoon dark caramel soy sauce
1/2 teaspoons salt
1 tablespoon Shao Xing wine (original recipe calls for Chinese Rose Wine)
3-4 tablespoons sugar, to taste

Directions :
  1. Arrange the pork belly in a flat, heavy based pot.
  2. Add in soy sauce, dark caramel soy sauce, salt, & shaoxing wine, & combine with just enough water to cover the pork belly.
  3. Place the pot on the stove & bring to a boil using the highest flame, then turn to the lowest heat.
  4. Cover with lid, simmer for 30 minutes. Turn to the other side & simmer for another 20 minutes. The belly fat should be tender by now.
  5. Add in the sugar, adjust according to your liking, your may add or reduce sugar.
  6. Turn to the highest flame with the lid uncovered, turning the belly a few times while the gravy is thickening up, this would make sure that both sides of the belly are well coated with the caramelized gravy.
  7. It takes about 15-20 minutes for the gravy to be thickened up, depending on the amount of liquid you have in the pot. 
  8. Let the char siew cool completely before slicing. Reserve the gravy for later.


Recipe adapted & inspired by wendyinkk


2 comments:

Agnes Sim on 8/19/2014 2:33 pm said...

how is the taste?

Verance Low on 8/19/2014 2:54 pm said...

Agnes, it tastes very good & has a melt in ur mouth texture. Im so in love with it & will be cooking this again soon :)

Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

 

Verance's Kitchen & Life Copyright © 2010 Design by Ipietoon Blogger Template Graphic from Enakei | web hosting

Related Posts Plugin for WordPress, Blogger...