Thursday 9 February 2017

HK Style Honey Char Siew 蜜汁叉燒

600 g Pork meat (I bought from NTUC that is labelled sweet and sour pork) This type of meat will give you the tender and succulent result.

Seasonings (you may adjust to your own liking)
2 tbsp Lee Kum Kee Char Siew Sauce
2 tbsp Hua Tiao Wine
1 tbsp Oyster Sauce
1 tbsp Taikoo Syrup/sugar
2 tsp ginger extract
2-3 tbsp honey for brushing

1. Marinate the pork meat with all the seasonings except the honey for 4 hours or more.
2. Preheat oven at 210°C and roast the pork for about 35-40 mins or until its cooked (When it's about 90% cooked, brush the char siew with honey evenly and then put it in the oven to roast it until you see some parts are burnt).
3. Sliced the char siew and serve hot.

*You can boil the left over seasoning sauce and use it for the sauce and pour it over the cooked char siew*

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