HCP Char Siew (Chinese BBQ pork) – Delishar

I normally make my char siew by roasting it in the oven, and basking it several times. However, this time round I needed the oven to roast my Siew Yok (Chinese Roasted Pork Belly). So I tried using my HCP to cook my char siew instead.

I have to say I was very please with the result! It meat was nice and moist, the sauce very nicely caramelized, the char siew was very evenly coated with the yummy sauce, and it gave the meat a little smokey charred flavour too! And the best part was it only took about 30 mins to cook it! If you do not have a HCP, you can use any frying pan/wok. You would probably need a longer cooking time.

Char Siew

Delishar

  • 700 g Pork shoulder butt cut into 1.5 to 2 inch thickness
  • 3 tbsp hoisin sauce
  • 1 tbsp rose wine/hua tiao jiu
  • 2 tsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp kicap manis or sweet soy sauce
  • 2 tbsp sugar
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1/2 tsp chinese 5 spice powder
  • 3 tbsp water
  • dash of pepper
  • few drops of red food colouring optional
  • Marinade meat in all the ingredients overnight.

  • Heat pan on med-low heat until hot.

  • Place meat in pan together with all the sauce.

  • Let it cook for 5 mins with lid locked.

  • Flip the meat and lock for another 5 mins.

  • Turn meat over again and lower the lid but do not lock. Lower heat to low.

  • Let the sauce reduce, turning the meat a couple of times during the process to coat the meat.

  • Allow the sauce to caramelize and brown a little, or until how you desire.

  • Serve with remaining sauce drizzled over sliced char siew or on the side.

 

 

 

 

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Siew Yok (Chinese Roasted Pork Belly) – Delishar

 

My lovely mummy taught me how to make this yummy dish when I was living in Australia. I missed having chinese food so much, I called her up to teach me how to make this, just so I can make a big slab of it, feed myself for a week, and cook it in different ways after. One of my favourite way of cooking siew yok, is to fry it with chopped chilli padi, dark soy, and sweet soy sauce. So so so so so so good! Be prepared to be surprise at the ingredients list!

Ingredients

  • 700g pork belly with skin intact
  • Packet of fine salt

Yup, that’s it!
Of course you can use the usual 5 spice powder & chinese cooking wine too.

 

Method

  • Clean pork belly and skin, pat dry with kitchen towel
  • Rub meat portion with a little salt to season, chill in fridge for at least 1 hour.
  • Preheat oven to 250*C
  • Use a metal skewer, pierce skin several times (I forgotten this step this time round and it turned out fine!)
  • Pour a layer about 0.5cm thick of salt on top of the skin. Cover as much of the skin as possible, You should not be able to see the skin. (A tip is to hold your palm on the side of the meat, so the salt doesn’t fall off the edges.)
  • Roast the pork belly with layer of salt on a wire rack for 35 mins
  • Remove the salt layer and remember to scrap of any bit of salt on the skin
  • Roast for another 35 mins. Keeping watch that it doesn’t burn as each oven is different!
  • Increase or decrease roasting time depending on the crispiness of the crackling.
  • Let it cool completely before cutting, or else the crackling may not be intact with the meat. 
  • Cut into small thin slices with skin facing downwards. It will be very salty if you serve big chunky pieces! Sightly smaller than 1cm x 1cm would be perfect.  

 

This was about 20 mins into roasting.

Just to give you an idea how much salt I was talking about.

Make sure you let it cool on the wire rack so the meat and skin will not turn soggy!

Bon appetit!!

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Char Siew Wanton Noodles – Delishar

I posted a recipe on HCP Char Siew 2 days ago. Or simply Chinese BBQ pork made easy in a frying pan. I kept one piece of the char siew (Chinese bbq pork) to make this dish. There are many different ways on how to wrap wanton, that it can be quite confusing. Bottom line is to trial and error then adopt the one that you feel most comfortable with.

 

I used to wrap it in a way that looks like a little package/money bag/bomb. But during my days in Australia, my housemate from China showed me how she wrap her dumplings. After learning her method of wrapping, I adopted it from then on. I find it easy and mostly because I like the way it looks. 

 

If you are interested in the different ways to wrap wanton, please refer to the link Here.

 

 

Put all the ingredients for wanton except for the wrapper into a mixing bowl.

 

 

Mix well with hand.

 

 

Set up wrapping station. Dust plate and tray with a little plain flour so that the wanton will not stick. 

You will need a little bowl of water to seal the wanton.

 

 

 

Place about 1 tsp of meat filling on wanton wrapper.

Dip finger into water and apply around the bottom edges (U shaped) as shown.

 

 

 

Fold and seal the edges.

 

 

Fold in half again length wise and pinch the ends together.

 

 

Continue until done. 

I lay mine out on a tray so it will not stick together when i freeze it. 

I’m making extra for my lunch. 

To store it for later use, freeze it on tray for an hour, then transfer into ziplock bag for storage in freezer.

If you are making all on the same day then there is no need to freeze.

 

 

Cook wanton in a boiling pot of chicken stock.

After wanton is cooked, take it out and set aside.

 

 

Blanch chye sim in chicken stock too. 

You can see that I have another pot of stock behind for my noodles.

 

 

Prepare your sauce.

You can prepare it on your serving dish itself, and simply place noodle on top.

I like to toss my noodles with the sauce in another bowl before transferring to my serving plate.

 

 

Cook noodle in chicken stock for a min.

Then using a strainer to hold the noodles, run it under cold tap water to stop the cooking process, and remove excess starch.

 

Assemble wanton noodles with toppings and a bowl of broth with wanton in it.

Serve immediately.

 

Char Siew Wanton Noodles

Delishar

Char Siew Recipe: http://goo.gl/R92F8S

Ingredients for wanton (Makes about 45 wantons)

  • 250 g minced pork
  • 8-10 tiger prawn minced
  • 2-3 tsp soy sauce
  • 2 tsp shao xing wine
  • 1/4 tsp white pepper
  • 1.5 tbsp grated ginger
  • 2 cloves minced garlic
  • 2 tsp corn flour
  • 1/2 egg
  • 2.5 tbsp chopped spring onions
  • 1 packet of wanton wrapper

Topping for noodles (serves 2)

  • 1 Pack of fresh egg noodle
  • Char Siew thinly sliced (recipe link below)
  • Baby chye sim
  • Chicken stock

Sauce for noodles (each serving)

  • 2 tsp sweet soy sauce/kicap manis
  • 1 tsp light soy sauce
  • 1 tsp oyster sauce
  • 1/2 tsp sesame oil
  • 1 tsp of ketchup
  • Your choice of chilli paste/sauce to taste optional I used sambal chilli
  • 1-2 tbsp of chicken stock
  • Put all the ingredients for wanton except for the wrapper into a mixing bowl.

  • Mix well with hand.

  • Set up wrapping station. Plate, wrapper, filling, tray.

  • Dust plate and tray with a little plain flour so that the wanton will not stick.

  • You will need a little bowl of water to seal the wanton.

  • Place about 1 tsp of meat filling on wanton wrapper.

  • Dip finger into water and apply around the bottom edges (U shaped) as shown.

  • Fold and seal the edges.

  • Fold in half again length wise and pinch the ends together.

  • Continue until done.

  • I lay mine out on a tray so it will not stick together when I freeze it.

  • I’m making extra for my lunch.

  • To store it for later use, freeze it on tray for an hour.

  • Then transfer into ziplock bag for storage in freezer.

  • If you are making all on the same day then there is no need to freeze.

  • Cook wanton in a boiling pot of chicken stock.

  • After wanton is cooked, take it out and set aside.

  • Blanch chye sim in chicken stock too.

  • You can see that I have another pot of stock behind for my noodles.

  • Prepare your sauce.

  • You can prepare it on your serving dish itself, and simply place noodle on top.

  • I like to toss my noodles with the sauce in another bowl before transferring to my serving plate.

  • Cook noodle in chicken stock for a min.

  • Then using a strainer to hold the noodles, run it under cold tap water to stop the cooking process, and remove excess starch.

  • Assemble wanton noodles with toppings and a bowl of broth with wanton in it.

  • Serve immediately.

Char Siew Recipe: http://goo.gl/R92F8S

 

 

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Crockpot Char Siew Pulled Pork Noodles – Delishar

 You can’t get any lazier than this! Making traditional char siew requires hours of marinating the meat, then oven roasting, and multiple basking… I’ve got no time for that as a working mom of 2 super active toddler. I thought that using my HCP was already a short cut when I made my HCP Char Siew until I saw a crockpot recipe.

I adapted from the recipe and had the initial idea of making it with Chinese buns. Kind of like my Twice Cooked Pulled Pork on a burger bun. But my little tods will prefer having noodles instead, so why not? I’ve made Char Siew Wanton noodles that required quite some prep. And I’m so glad that I have this new recipe to turn to for busy working days! It requires minimal prep and not only does the crockpot cook the meat, it makes the sauce for the noodles as well! Double yay!

Crockpot Pulled Char Siew Noodles

Delishar

Serves 4-6

Marinade

  • 800 g pork shoulder butt
  • 1/4 cup hoisin sauce
  • 1/4 cup ketchup
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 4 cloves garlic minced
  • 2 tsp grated ginger
  • 1 tsp sesame oil
  • 1/2 tsp five spice powder
  • 1 heaping tsp brown sugar
  • 1/2 cup chicken broth

Other ingredients

  • Xiao bai cai blanched
  • 4-6 servings of egg noodles
  • Sambal chilli to taste optional
  • Corn starch slurry
  • Marinate the pork/chicken overnight in a large zip lock baggie.

  • Pour everything into the slow-cooker and cook for 8 hours low, or 3 hours high.

  • Remove pork from crockpot when done. Shred it and side aside.

  • You may want to scoop up some of the grease released by the pork on the surface of the sauce.

  • Pour in corn starch slurry.

  • Stir and allow it to cook a while more on high for the sauce to thicken.

  • Meanwhile, blanch your xiao bai chye.

  • Then cook the egg noodles for a min in boiling water, remove and run in under cold tap water to stop the cooking process, and return to boiling water to heat up.

  • Scoop about 3 tbsp of the sauce on a plate/bowl.

  • Place noodles on top of sauce, top with shredded char siew, then drizzle with 2-3 tbsp of sauce and sambal chilli.

  • Serve with blanched xiao bai chye.

pulled-pork-noodle

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