Yen Can Cook: Char Siew (Gula Melaka/Palm Sugar No Bake Char Siew)
Char Siew, is a Cantonese delicacy of roasted marinated pork belly over charcoal fire. The meat is then sliced and served often with rice or noodles. But do you know that Char Siew can be done with a non-roast/bake method which is essentially cooking it down on a stovetop, in a normal pan. This rendition is really very simple, akin to making a stew. If you don’t particularly like those charred black bits on the baked char siew, this is perfect for you.
Ingredients (Serve: 3-4)
600g pork belly
4 cloves garlic, minced
100g Gula Melaka
5 tablespoons soy sauce
1/2 tablespoon dark soy sauce
Step 1: Mix all the ingredients of marinade, marinate the pork belly for at least 4 hours in the fridge.
Step 2: In a skillet, heat some oil then slightly pan fry both side of the pork belly. Put in the minced garlic and stir fry until fragrant.
Step 3: Put marinade (Step 1) and water enough to cover the meat.
Step 4: Bring to boil then turn to low heat to simmer the meat in the gravy. Flip the meat occasionally for an even cooking and colouring. Cook until the gravy is thicken (approximately 40 – 50 minutes). Flip the meat more frequent during this period as the gravy is tend to become sticky and the meat will burn easily. Remove the meat, set aside.
Step 5: For Char Siew sauce, add water to the remaining thick gravy and bring to boil. Scoop out the layer of oil floating on top and strain it into a small serving bowl.
Step 6: Let the meat rest for about 5 minutes, slice and serve with the sauce and rice / noodles.