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Jun 20, 2011

East Meets West Char Siew / BBQ Meat






I have to admit this isn't the regular Char Siew / Chinese Sweet Bbq Meat recipe. I had discovered this combination of ingredients due to a spur of the moment inspiration (also due to a lack of the proper ingredients in my pantry) and it seemed to work really well together. There is the super Chinese ingredient (Dong Quai/Chinese Angelica) and then there's the super non-Chinese ingredient, Liquid Smoke (I'm not claiming it's American, altho I was introduced to it in the States, coz I'm not too sure where this originated from).... hence, East meets West, and formed a great alliance.... world peace :D


There are many versions of this roast meat, even chicken meat have been used in place of pork for the non porky people but I'll have to say that it's just not the same. The fat in the pork belly is actually what gives the moistness and richness in the taste and of course the kind of "sweetness" that only pork fat can give.... yumminess!


Here goes ... some Chinese folks will be shaking their heads at this ... oh well....


INGREDIENTS


1/2 kg pork belly (not too fatty, skinned)

2 tbs hoisin sauce

2 tbs thick caramel soy sauce

1 tsp ground white pepper

1 tsp food grade rose water (it's suppose to be rose wine but I didn't have that)

1 tsp liquid smoke (this can be replaced with Worcestershire sauce & is optional, it's just to give it a smoky flavor)

1/2 - 1 tsp ground Dong Quai / Chinese Angelica herb (also optional)*


*(you can also substitute the Dong Quai with 5 spice powder altho it will result in a different flavor)


METHOD


Divide belly into 2 - 3 strips. (The thicker the strips the longer it takes to cook).

Put everything into a baggy, coat the meat well and leave to marinade overnight in the fridge.

When ready, preheat oven to 200˚C.

Remove strips of meat from the baggy, saving the marinade for basting. Place meat on parchment-lined baking tray. Roast for 15 mins. Turn meat over, baste with marinade and roast for another 10 - 15 mins. Remove from oven.

Heat a non stick pan or grill pan, brush the meat with the leftover marinade. Char meat a little or as much as you like, baste and char other side. Remove from pan and leave to rest for 10 mins before slicing.








28 comments:

  1. Well, I'm definitely giving a firm nod! This looks fabulous with that sticky coating. Interesting about the rose wine, liquid smoke and dong quai - I'm glad you've given alternatives but I must look these out.

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  2. Ohhh, I just love chinese pork dishes. Your fabulous photo has made me crave a dish we used to always order in the UK from our local takeaway. Lovely! :)

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  3. Jill Colona: Haha! Thanks! They make a good combination, strangely enough. This recipe's definitely a keeper.

    Julia: Hello! Crave no more! This is so fuss-free and it's always good to make a bigger batch to keep for moments like this :D I hope you'll try it out.

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  4. Looks really amazing. I was actually thinking about char siew today, been a while since I made it and was planning to do a compromise version due to some of some ingredients in the pantry. Glad to see this post, in case I receive threats from Chinese readers I will say I got inspiration from you:)

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  5. 3Cookies: LOL!! Go ahead, do something weird! Looking forward to seeing it in a post. Btw, I think the Chinese clan have given up on me years ago :D

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  6. Chinese pork dishes, yes please! I think this sounds delicious. Yummy!

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  7. Authentic or not, I don't care.. this looks absolutely delicious! Thanks for sharing it with us!

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  8. PretendChef: Hi Rochelle! Thanks!

    Megg: Right you are! If it tastes good, looks good ... who cares! :D

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  9. Love the idea of adding the liquid smoke! It sounds like it would add some depth of flavor.

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  10. Hi Angela! That's what I thought too and it did add a sultry smokiness to it. The traditional char siew ovens had smoke boxes to give it the flavor but I didn't have that. I guess this could be done on a good bbq using a smoke box as well .... hmmm, that's a thought.

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  11. Wow Ping, this is the best looking BBQ pork yet! So lean and perfectly roasted. I just need a steaming bowl of rice right now! Simply delicious!

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  12. That is a thought:) I bet it would be lovely. In answer to your question on my blog, you could abosolutely use canned chick peas. I use the dried ones simply because it is a bit cheaper.

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  13. Michelangelo: Thanks, Art!

    Angela: Oooh, super! Hummus here I come! Thanks much!

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  14. Ping, I have never heard of liquid smoke. Got to ask my Quay Lo about it. Your BBQ pork looks awesome. Who cares if it is regular char siew or not, what is important is the taste.

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  15. Caramel soy sauce?!?!?!?!? YES please! I'd love this glaze on some tofu! :D

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  16. QPCooks: Thank you. I believe liquid smoke is similar to the ingredients in a hickory smoke bbq sauce and worcestershire sauce ... probably just a trade name. It just says "liquid smoke" on the bottle. Interesting name tho.

    Tiffany: Haha! It's just thick soy sauce that has a higher sugar content. And I suppose it could go well with tofu too!

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  17. I must say that is one good looking plate of char siew...looks like the real thing!

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  18. Hi Jeannie. Nice to see you again. Thanks for the compliment. It tastes like the real thing too!

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  19. Ping, I never had Char Siew, it looks incredible, and the sauce is so mouthwatering, thick, and delicious!

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  20. Hi Elisabeth! Really? Hmm ... I thought that would be the first thing, next to, chop suey, anyone would go for in a Chinese restaurant :D Is there a Chinatown in Florida or near where you are?

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  21. Hai is a satisfacion belong to your blog, I love learning new recipes I like flavors and colors, I'll follow through from VIGO SPAIN share friendship and what we like to cook. I invite you to share my recipes and blog, hugs Marimi

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  22. wow! it looks so good. I like chinese pork dishes with that sweet salty taste.
    Im now your newest follower.
    Visit my site too if yoyu can http://busykitchenette.blogspot.com

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  23. Garlutti: Hola, Marimi, nice to meet you. Thanks for visiting and following. I will be popping in to have a peek at your blog soon.

    Pinoy Kitchenette: Thanks! Looking forward to trying out all those lovely Filipina goodies!

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  24. Mmmm...this looks good. I think it was one of the only things I would eat at all of the Chinese restaurants we would go to when I was a kid. Good memories. : )

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  25. Ive never had char siew but every time I see a picture my inner carnivore salivates. I like your non-traditional recipe because it doesn't look too intimidating for someone who doesn't know what there getting into (ie, me).

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  26. Food Pusher: I'm glad the memories were good :D Thanks for dropping by.

    Kita: LOL! Inner carnivore ... I like that one! Why not satisfy that animal? :D

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  27. Very interesting recipe. I've never seen liquid smoke on sale over here in the UK but I'll keep a look out. Sounds like a great ingredient.

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  28. GastroStu: Hello Stu. Nice of you to drop in. I believe you can get liquid smoke online from amazon but you don't really need that in this recipe, I was just experimenting. There are some interesting DIY liquid smoke online ... weird. :D

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