A simple char siew recipe that uses red rice wine residue 'Ang Chow' as marinade and two easy ways to cook according to own preference.
Here, I'm using the braising method which is as good as pan frying the meat [no burnt edges - less carbon].
600 gm pork belly strips - skin removed [about 2-3 strips and halved]
or any tender meat
2 tbsp red rice wine residue - ang chow paste
some salt to taste
2-3 tbsp sugar
enough water to cover meat slices
garnish - toasted sesame seeds/spring onions/cucumber relish [I used only spring onions]
- Marinate cleaned pork slices with 1 tbsp sugar and some salt to taste. Squeeze the meat slices a little as you mix in the marinade and leave for 1/2 hour or so, then add in the red rice wine residue. Mix well and refrigerate for several hours [best overnight or you can prepare it earlier, it's alright to freeze it for more days but must thaw before cooking].
- Place meat slices on a single layer in a pan. Add in water enough to cover the meat. Bring it to a boil then lower heat to medium low, cover to braise meat until tender and water has reduced by half. Add in the remaining sugar, uncover to cook until the gravy has reduced and slightly thick. Taste to adjust seasoning.
- Dish out to cool, slice meat before serving with rice and cucumber relish. Sprinkle some toasted sesame seeds [forgotten to sprinkle sesame seeds - too eager to taste the char siew].
- Heat a non-stick pan with a little oil and pan fry meat slices on low heat for 15 minutes on each side or until slightly crisps at the edges [use low heat to prevent burning of meat slices].
- Dish out to serve [there is no gravy for this method].
Note: For pan fry method, marinate meat with all the sugar in one go.
I'm submitting this to Muhibbah Malaysia Monday hosted by Suresh of 3 hungry tummies.