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Crisp barbecued pork marinated in sweet soy Recipe

Crisp barbecued pork marinated in sweet soy Recipe

Crisp barbecued pork marinated in sweet soy Recipe

This roast pork (char siew) is pure heaven—golden brown with a slight burnt edge and a light aroma of star anise that teases the burnt sugar into the roasting meat. You don’t have to be a rocket scientist to recreate this tender and sumptuous dish in your own kitchen. Sliced diagonally into thin wafers and added to noodles, pasta, fried rice or a sandwich, your char siew will easily transform a simple meal.

Ingredients :

    • 1 kg (2 lbs) pork belly or thigh
    • 1 teaspoon coarse sea salt
    • 2 star anise pods, ground
    • Oil, for brushing
    • Bottled sweet chilli sauce, to serve

MARINADE 

    • 2 tablespoons thick sweet soy sauce (kecap manis)
    • 1 tablespoon tomato ketchup
    • 2 cloves garlic, minced
    • 2 tablespoons Chinese black vinegar
    • 2 tablespoons plum sauce
    • 1 tablespoon rice wine
    • 2 tablespoons cornstarch
    • 1 tablespoon brown sugar

Method :

    1. Place the pork in a large bowl, sprinkle with the salt and ground star anise. Rub the mixture into the pork with your fingers. Allow to stand for 2 hours, then pat dry with paper towels. Using a needle, make deep pricks all over the pork.
    2. Combine all the Marinade ingredients in a bowl and mix well, then pour the Marinade over the pork and rub it into the meat. Allow the pork to marinate for 1 hour, brushing with a little oil.
    3. Preheat the oven to 200˚C (400˚F). Place the marinated pork in a baking dish and bake in the oven for 15 minutes. Remove the pork from the oven, drain and reserve the liquid collected in the pan. Reduce the temperature to 170˚C (340˚F) and return the pork to bake for another 10 minutes. Remove from the oven.
    4. Brush the pork with a little salt and grill on a preheated pan grill or under a broiler for 3–5 minutes until crisp, turning often and basting with the reserved liquid. Remove from the heat and cool. Slice the pork thinly and serve with rice, Cabbage Sautéed with Spices (page 92) and a bowl of sweet chilli sauce on the side.

SERVES : 6  
PREPARATION TIME : 20 mins + 3 hours to stand
COOKING TIME : 30 mins