Recipe courtesy of TheMeatMen
19 Nov 2014
Whether it’s with rice, noodles, or on its own, it’s hard not to fall in love with a plate of good char siew. This week, we teamed up with the good folks at The Meatmen to bring you a real char siew recipe. Yes, REAL char siew, not those with food colouring.
2 kg of pork shoulder
2 tbps of five spice powder
2 tbsp of white pepper
3 tbsp of sugar
4 tbsp of light soy sauce
2 tbsp of dark soy sauce
3 tbsp oyster sauce
3 tbsp taucheo (beanpaste)
2 tbsp chinese rice wine
8 tbsp of honey
Cut 2kg of pork shoulder.
Add the 5 spice powder, white pepper, sugar, light soy sauce, dark soy sauce, oyster sauce, taucheo (beanpaste), chinese rice wine, honey, and mix them up evenly with your hands.
Cover and let it marinate in the fridge overnight.
On the next day, lay out the meat on an oven wire rack.
Roast them in 2 batches, for 15 mins in an 180 degrees celsius oven.
When done brush marinate sauce on meat.
Then back in the oven again for another 15 minutes.
Recipe courtesy of TheMeatMen. Check them out at www.themeatmen.sg
TheMeatMen uses the T333TG cooker hob, TH938 cooker hood, TMO28 and Largo-60 ovens, as well as the TMX9800 stand mixer + meat grinder