Hi
Year end is the time where friends get together, and catching up with old friends is
always a great joy.
Lately
I’ve been talking, laughing and sharing life with some really great friends for
over 3 decades. We have the opportunity
to catch up on what have been happening and reminiscing on the time we spent
together in school, reliving old jokes, sharing our dreams and future. Encouraging and support each other
emotionally and we even get some really helpful advice from our chat too!
One
of the things I always tell my friends after meeting with them is that we mustn’t
leave it so long next time… I’m so glad that we invariably do it though. It is tough finding the time in the middle of
busy lives. But often it only takes 1
person’s crazy plan to make occasion happened.
Yes. This was why I’ve been quiet for a period of
time since my last post. I’m now back
again and ready for Christmas recipe!!
How
about Juicy Chinese Barbecued Pork, something different for this Christmas? J
Here’s
another recipe for Char Siew which I have made recently. The seasoning is good. It is sweet and savoury finger licking. This is the 1st time I’m using pork
butt to make char siu. The meat turned
out to be bit dry but it is healthier choice of meat. The belly is of course the most tastier.
The
recipe is adapted from one of Christine Ho’s cookbook – Easy Recipes.
INGREDIENTS
700g Pork butt
4
tbsp Lee Kum Kee Char Siu
Sauce
1
tbsp Honey, or to taste
SEASONINGS
1
tbsp Shaoxing wine
2
tsp Freshly grated ginger
juice
1
tbsp Light soy sauce
METHOD
(1)Rinse
and cut the pork into strips about 2” to 2.5” in width. Marinate pork with the char siu sauce and
seasonings. Cover and chill in
fridge. For a better result, marinate
for at least 6 hours or overnight.
(2)Preheat
oven to 200˚C.
Remove the pork from the fridge and rest in room temperature for 10
minutes. Transfer into a oven proof ceramic
tray (I used
non-stick baking pan for easy washing later) with all the
marinate. Cover with foil. Bake for 50 minutes. Remove the foil, lower the heat to 100ºC. From now on, keep an eye on it. Spoon the sauce over the pork every 10
minutes to keep moist. Turn to the other
side and continue baking. Keep basting
sauce over the port keep moist (This is the key to baking succulent and juicy BBQ pork).
When the sauce becomes less and thickens, brush the pork with honey and
bake for 10 minutes (Do not brush any honey too early or the pork will be burnt
easily. Just apply when the pork is
nearly done).
The pork will gradually turn red in colour. When you are satisfied with the colour and
the consistency of the gravy, it is done.
(3)Remove
from the oven and let the pork rest for 10 minutes. When it cools down a bit, slice and serves
with the gravy.
Olá amiga, hoje quero agradecer a Deus pelo dom da sua vida, e desejar a você e sua família
ReplyDeleteum feliz e santo Natal, cheio de saúde e alegria!!!
Que seu coração esteja preparado para receber o Menino Deus!!!
Um grande abraço, Marie.
Hi Amy,
ReplyDeleteI smell fragrant nice BBQ pork. Think it goes well as BBQ pork sliders ^-^!
Oh yes ... see you had great catchup with old good friends of more than 3 decades of friendship ^-^!
Hi Amy,
ReplyDeleteI noticed that you have been quiet since your last post... Too busy partying? :p I know you are such a sweet person and many friends would like to catch up with you :D
I'm the same when come to roasting char siu. I use pork tenderloin before to cook my char siu and honestly honestly honestly prefer the lower fat version.
I'm having a little break until 5 Jan 2015... so I like to wish you and your family a merry Christmas and also a happy 2015!!! Enjoy your partying and also your holidays with your family.
Zoe
Hi Amy, gatherings with acquaintances are great moments shared and treasured. All are so happy. Nice and healthy kind of char siew here. Thanks for sharing the tips too.
ReplyDeleteHi Amy,
ReplyDeleteYour char siu looks really delicious! I have been wanting to make some for ages!
Glad to know that you had a good time with your friends.
Sorry for stopping by so late, I was away and just came back a few days ago.
Here's wishing you A Happy and Blessed 2015!