Char Siew w/o Hoisin (boiling method)

Today I tried out another Char Siew without Hoisin recipe as I am not really a big fan of bottled sauces.

I prefer the boiling method as the meat tends to be tender rather than grilled version.  Personally I find it easier to gauge the tenderness of the meat using this method.

Since it is only two of us having dinner tonight.  I have to freeze the rest for another meal.

Source: The Food Canon

What you need

1 kg shoulder pork

marinade:

1 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp sugar
1 tsp salt
1 tsp sesame oil
3 tbsp honey
1 tbsp whiskey


4 tbsp cooking oil
Additional honey
200ml water
1 tsp corn starch

Method:

Cut the pork into strips of about 1 inch thick. 

Add the marination ingredient to the meat and chill overnight.

Heat up the wok with some oil in it.

Sear the meat on all sides.

After about 5 minutes, add the rest of the marinade and water.

Bring to a boil and lower the heat to simmer for 40 minutes. Cover the wok for the first 20 minutes. 

When the pork is cooked (it should be tender and able to pierce through easily), remove the meat.

Reduce the sauce by add the corn starch to thicken the sauce.

Pour out the sauce. There is no need to clean the wok and ok to have some sauce still in the pan.

Increase the fire to medium strength.  Return the meat to pan and sear the pork strips till some parts are burnt. 

Remove the pork into a container. Coat it with the sauce which you have earlier thickened and set aside. 

Leave to rest for 15 minutes before slicing and serve.