Tuesday, June 07, 2016

Char Siew 叉烧肉 by Angela Seah Thulin

When the one of the members in Facebook group - Plate and Palate highlighted that this is a very delicious recipe, i must give it a try! And Indeed! 

调味料 -
李锦记海鲜酱 1大匙
李锦记酱油 1大匙 
李锦记蚝油酱 1.5大匙
绍兴酒 1/2 大匙
麻油 1大匙 
白糖 3大匙
五香粉 1/2小匙
白胡椒粉 1/2小匙

猪颈肉 450公克 切条
作法 -
1)将以上调味料混合均匀 加入 🐗 颈肉用手抓揉讓肉容易入味,放入冰箱冷藏一夜或者至少4小时。
7) 上碟,洒上少许作法6)的腌汁即可
Marinate the following overnight or at least 4 hours.

450g Pork Collar 
1 tbsp - LKK Hoisin sauce
1 tbsp - LKK light soya sauce 
1.5 tbsp - LKK Oyster sauce
1/2 tbsp - Shaoxing wine
1 tbsp - Sesame oil
3 tbsp - Sugar 
1/2 tsp - Five spice powder
1/2 tsp - White pepper

Steps -
1. Remove the marinated meat from fridge and rest for 15-20 minutes to room temperature.

2. Using a non-stick pan/pot, add the marinated pork & sauce and cook it at low-medium heat with lid covered. 

3. Flip the meat at every 5-8 minutes to prevent charred. Let it simmer for about 30 to 40 min or until meat is fully cooked and sauce has thickened.

5. Allow the meat to rest for 5 minutes before cutting. Drizzle the balance sauce on the meat.

Notes - 

1. I added 2 tbsp of water to the balance sauce and let it come to a gentle boil. 
2. The name of the pork in Swedish - Fläskkarré. 

Recipe origin: Pam'sCharSiew


  1. May I know what you mean by balance sauce is it from the marinade or from cooking? Is there another name for pork collar. Thanks.

    1. Hi, after the marinated meat cool down to room temperature, pour everything (pork & marinated sauce) into the pot to cook it. After the meat is cooked, the balance sauce in the gravy - add 2 tbsp of water in, let it come to a gentle boil. As for another name of the pork - this is what I got after Google.
      "A pork collar comes from the neck of the animal. It is a cheaper cut of meat, but this by no means implies that it is less delicious or inferior. The Spanish, in fact call it a butchers secret or 'Secreto' for its great tasting flavour. The collar can be cut into chops, pork steaks, diced pork and mince."