Char Siu (Filings Type)
Share with you this Chinese BBQ pork sauce that is very common in our house. This is a little time-consuming to cook, but the ingredients are simple and easy to operate.
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- Not listed
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600 g Pork Shoulder or Pork Belly
- 2 Shallots
- 0.5 pc Capsicum
- 4 stalks Coriander
- 2 tbsp Cooking Oil
- 0.5 pc Red Bean Curd
- 4 tbsp Red Yeast Rice Powder
- 1 tbsp Oyster Sauce
- 1 tbsp Soy Sauce
- 5 tbsp Brown Sugar
- 2 tbsp Chinese Rose Wine
Instructions
- 1
Wash the pork and dry the excess water with kitchen towels put it on the steaming rack, and then put it into the pot.
- 2
Put the charcoal in a pot after it is red, pour cooking oil on the charcoal, and then cover the pot.
- 3
The smoked pork can be cut directly into small pieces or frozen for about 5 hours before cutting. The frozen pork will be easier to cut.
- 4
Heat oil in a hot wok, fry the chopped shallots and capsicum until the shallots are translucent and fragrant then add the coriander and pork, stir fry until slightly charred before adding the seasonings.
- 5
Pour water into a pot and add it to cover the pork, bring to a boil then turn to medium heat and simmer for about 40 minutes.
- 6
If you want to eat it with noodles or rice, turn off the heat while there is more sauce. Otherwise, if you want to use it as a filling, fry the excess water.