The first thing you might notice when you are in an asian city is the many food stalls hanging colourful red pieces of meat in their show case. These meats are called char siew, or bbq pork. The meat is marinated and then roasted and grilled over a charcoal grill. It has a delicious mixture of spices that makes you want more. Normally you use char siew in your noodle soups, go together with chicken rice or as a stand alone with plum sauce. Or use it as a filling for those vietnamese gỏi cuốn (fresh summer rolls) You can use a tenderloin, belly or neck from the pork to prepare this meat.
- 600g Pork belly or neck, boneless
- 3/4 cup Hoisin sauce
- 1/2 cup Soy sauce
- 1/2 cup Rice wine or dry sherry
- 1/3 cup Honey
- 1 tsp sesame oil
- 1 tsp 5 spice powder (Ngo hiong)
- 1.5 tbsp cooking oil
- 2 garlic, chopped
- 1 tsp. red yeast rice (ang khak)
- 1/2 cup Plumsauce
- 1/2 cup hoisin sauce
- chopped ginger
- 1 chilly, deseeded and chopped finely
- 1/2 cup rice wine
- salt, pepper to taste
- coriander leaves for garnishing
Wash and pat dry your meat. Cut it in long strips of 3cm thick, alternatively when using the neck divide this in small pieces (leave it as long as possible). The longer the strips the better it can take up the marinade.
Mix all spices on the meat and use your hands to make sure the meat is thoroughly drenched in the marinade. Keep the leftover marinade. The longer you marinde the more intensive it will taste. At best leave it over night in the fridge. Ang Khak is the colouring used to make the meat lovely red. If this is not available, dismiss it completely.
Turn on your oven to 200°c. Once hot, bake for aprox 40 mins or longer depending on the size. Brush the meat now and then with the marinade. Remove all drippings from the marinade just as you heat up your grill. Grill the meat the last 10 mins to give it a grilled finish but make sure that the meat don’t burn.
With the rest of the marinade, and the ingredients for the sauce heat this up in a small pot on a small flame. Simmer for 10 mins and serve together with the sliced BBQ pork, garnished with coriander.
Goes well with steamed rice and acar too.
Originating from the land of the Assam laksa, she is home-based in Germany. Authentic Asian cooking challenges her to bring fond foodie memories of home in her kitchen.