Braised Char Siew
Char Siew with rice was one of my favorite food when I was a kid, especially my mom's version of char siew. I loved to have it by drizzling lots of char siew sauce on my rice and my mom normally prepared extra sauce to satisfy her greedy daughter. I could finish at least two big bowls of rice soaked in char siew sauce at one go, what a big appetite I had then!
I craved for char siew recently and so I decided to prepare it myself. I followed a Braised Char Siew recipe from a chinese cookbook call Sensational Braised & Stewed (焖卤滋味), which I had a few successful attempts and this is one of them.
I served the braised char siew with instant noodle, topped with mushroom, black fungus and lettuce. As the char siew was quite a large piece, I thought I would have some leftover for me to bring to office the next day... Well, not a chance at all, hubby love it so much that he managed to finish all of it!
Braised Char Siew Recipe
600g pork belly
2 pieces red fermented bean curd 南乳
2 tbs oyster sauce
2 tbs chopped garlic
2 tbs light soy sauce
4 tbs sugar
1 tsp pepper
1 tbs shaoxing wine
1) Rinse the pork belly and remove the skin. Cut into large strips. Mix with the marinade. Set it aside for 30 minutes.
2) Heat up 2 tablespoons of oil in a preheated wok, place in marinated pork belly and the marinade, stir-fry for a while.
3) Cover the wok and braise the pork belly over low heat for 20 minutes. Turn the pork belly a few times, and cook until the sauce is thickened. Dish up, leave to cool, cut into slices. Serve.