– using Steam/Water Oven
I was impressed by the Char Siu that my younger brother made when I visited his house. That started me on my journey to making my own Char Siu as this is a favourite dish of my family.
Ingredients:
- Pork Shoulder – 1 kg
- Sugar – 120g
- Oyster Sauce – 2 Tbsp
- Light Soya Sauce – 1 Tbsp
- Dark Soya Sauce – 1 tsp
- Rice Wine – 1 Tbsp
- Red Yeast Rice Fermented Bean Curd – 1 pc
Method:
- Mix all ingredients of the marinade together over a water bath to dissolve the sugar. Cool and set aside.
- Wash and pat dry the pork with paper kitchen towel.
- Cut pork into long thick strips of about 6cm wide.
- Prick it all over with a fork/meat tenderiser gadget. Cover the pork with the marinade for at least 3 hours or preferably overnight.
- When the pork has been marinaded for the desired time, line the pork on a rack with a baking tray below.
- Preheat the oven under the “Steam-convection” program at 145C.
- Once preheat is done, put the baking tray with the pork on the lowest level of the oven. Set the timer for 20 mins. Turn the pork and cook for another 25 mins.
- While the pork is cooking, pour the leftover marinade into a small pot and simmer to reduce. Add 2 tbsp of honey and boil further till the sauce can coat the back of a spoon.
- Remove the pork from the oven and slowly glaze the pork on all side and return to the oven after 5-10 mins. Use the “Grill” program and grill for about 15 mins. Turn the pork, glaze the side facing up and grill for another 15 mins.
- Leave the pork to rest for 30 mins before slicing.
Notes: If you are not using a water/steam oven but a convection oven, then add 1/2 water to the baking tray, wrap the pork together with the baking tray in aluminium foil and cook in the convection oven at 150C for the first 20 mins. Then remove the aluminium foil and cook for another 25 mins.
