zondag 29 januari 2012

Char siu
(Braised, non baked version)


Get some 'country style ribs',
I didnt know 'country style ribs' before, and i never heard of that cut of meat.
So i went to my butcher, apperantly in netherlands its called: HAMSCHIJF
(You can also use porkbelly, but i think this meat makes much better pieces of char siu)

Remove the bones and skin, leave the fat
In a blender combine:
 500 Ml water
5 tablespoon white sugar
2 tablespoons of honey
1 teaspoon of salt
50 ML of light soy sauce
3 tablespoons of dark soy sauce
1 tablespoon of fish sauce
5 cloves of garlic chopped

(optional a few spoons of red food coloring)

Let it marinade in the refridgerator
(I stored this 24 hours in the fridge)

The meat is well marinated. i put the sauce in a NON stick pan/wok
and bring it to a boil. then lower the heat to softly simmer the meat.

On low heat simmer the meat. turn it occasionally.
Dont put a lid on the pan/wok.

after 30 to 45 minutes the sauce is starting to thicken. be sure it doesnt burn.
so keep an eye on the meat and keep moving it at this stage.
Delicous and VERY tender Char siu with sticky sauce.

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