Char Siu with pan

Serves 1
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Directions

  1. 1Divide the pork into small pieces.
  2. 2Divide the pork into small pieces.
  3. 3Divide the pork into small pieces.
  4. 4Add 400g of water and 5g of soda powder, then stir to dissolve.
  5. 5Add 400g of water and 5g of soda powder, then stir to dissolve.
  6. 6Add 400g of water and 5g of soda powder, then stir to dissolve.
  7. 7Add the meat and mix well for a few minutes.
  8. 8Add the meat and mix well for a few minutes.
  9. 9Add the meat and mix well for a few minutes.
  10. 10Let the meat stand for 20 minutes with the baking soda mixture.
  11. 11Let the meat stand for 20 minutes with the baking soda mixture.
  12. 12Let the meat stand for 20 minutes with the baking soda mixture.
  13. 13After 20 minutes, wash the meat off with cold water.
  14. 14After 20 minutes, wash the meat off with cold water.
  15. 15After 20 minutes, wash the meat off with cold water.
  16. 16Poke holes in the meat to help it absorb the seasoning.
  17. 17Poke holes in the meat to help it absorb the seasoning.
  18. 18Poke holes in the meat to help it absorb the seasoning.
  19. 19Weigh and combine the seasoning ingredients: 20g MSG, 40g Sugar, 20g Chicken powder, 3g Ginger Powder, 3g Licorice Powder, 2g Ground Pepper, 3g Five Flavors Powder, 5g Sesame oil, 150g char siu sauce, 20g Oyster sauce, 20g Soy sauce, 30g Rose dew wine/ Mui Kwe Lu, 50g Peanut Butter, 1g Shrimp brick color (food red), 20g Minced garlic, and 20g Minced purple onion.
  20. 20Weigh and combine the seasoning ingredients: 20g MSG, 40g Sugar, 20g Chicken powder, 3g Ginger Powder, 3g Licorice Powder, 2g Ground Pepper, 3g Five Flavors Powder, 5g Sesame oil, 150g char siu sauce, 20g Oyster sauce, 20g Soy sauce, 30g Rose dew wine/ Mui Kwe Lu, 50g Peanut Butter, 1g Shrimp brick color (food red), 20g Minced garlic, and 20g Minced purple onion.
  21. 21Weigh and combine the seasoning ingredients: 20g MSG, 40g Sugar, 20g Chicken powder, 3g Ginger Powder, 3g Licorice Powder, 2g Ground Pepper, 3g Five Flavors Powder, 5g Sesame oil, 150g char siu sauce, 20g Oyster sauce, 20g Soy sauce, 30g Rose dew wine/ Mui Kwe Lu, 50g Peanut Butter, 1g Shrimp brick color (food red), 20g Minced garlic, and 20g Minced purple onion.
  22. 22Dissolve the seasoning and put it in the marinade with the meat.
  23. 23Dissolve the seasoning and put it in the marinade with the meat.
  24. 24Dissolve the seasoning and put it in the marinade with the meat.
  25. 25Add 50g of cooking oil and mix one more time.
  26. 26Add 50g of cooking oil and mix one more time.
  27. 27Add 50g of cooking oil and mix one more time.
  28. 28Marinate the meat for about 1 hour to absorb the spices, or overnight in the fridge for crispier meat.
  29. 29Marinate the meat for about 1 hour to absorb the spices, or overnight in the fridge for crispier meat.
  30. 30Marinate the meat for about 1 hour to absorb the spices, or overnight in the fridge for crispier meat.
  31. 31Heat a pan and add a little oil on low heat.
  32. 32Heat a pan and add a little oil on low heat.
  33. 33Heat a pan and add a little oil on low heat.
  34. 34Pan-fry the marinated meat.
  35. 35Pan-fry the marinated meat.
  36. 36Pan-fry the marinated meat.
  37. 37Add 50g of water to dissolve the remaining sauce and boil it again.
  38. 38Add 50g of water to dissolve the remaining sauce and boil it again.
  39. 39Add 50g of water to dissolve the remaining sauce and boil it again.
  40. 40Cover the lid, turn on low heat and cook for 15 minutes until the meat is cooked.
  41. 41Cover the lid, turn on low heat and cook for 15 minutes until the meat is cooked.
  42. 42Cover the lid, turn on low heat and cook for 15 minutes until the meat is cooked.
  43. 43After 15 minutes, open the lid and put on high heat to cook the sauce until it turns stale.
  44. 44After 15 minutes, open the lid and put on high heat to cook the sauce until it turns stale.
  45. 45After 15 minutes, open the lid and put on high heat to cook the sauce until it turns stale.
  46. 46Decorate the plate with the char siu.
  47. 47Decorate the plate with the char siu.
  48. 48Decorate the plate with the char siu.

Ingredients

  • 2 kg Collar Pork
  • 2 kg Collar Pork
  • 2 kg Collar Pork
  • 20 g MSG
  • 20 g MSG
  • 20 g MSG
  • 40 g Sugar
  • 40 g Sugar
  • 40 g Sugar
  • 20 g Chicken Powder
  • 20 g Chicken Powder
  • 20 g Chicken Powder
  • 2 g Ground Pepper
  • 2 g Ground Pepper
  • 2 g Ground Pepper
  • 3 g Ginger Powder
  • 3 g Ginger Powder
  • 3 g Ginger Powder
  • 3 g Licorice Powder
  • 3 g Licorice Powder
  • 3 g Licorice Powder
  • 3 g Five Flavors Powder
  • 3 g Five Flavors Powder
  • 3 g Five Flavors Powder
  • 20 g Soy sauce
  • 20 g Soy sauce
  • 20 g Soy sauce
  • 30 g Rose dew wine/ Mui Kwe Lu
  • 30 g Rose dew wine/ Mui Kwe Lu
  • 30 g Rose dew wine/ Mui Kwe Lu
  • 20 g oyster sauce
  • 20 g oyster sauce
  • 20 g oyster sauce
  • 150 g char siu sauce
  • 150 g char siu sauce
  • 150 g char siu sauce
  • 20 g Minced Garlic
  • 20 g Minced Garlic
  • 20 g Minced Garlic
  • 20 g Minced Red Onion
  • 20 g Minced Red Onion
  • 20 g Minced Red Onion
  • 50 g Peanut Butter
  • 50 g Peanut Butter
  • 50 g Peanut Butter
  • 5 g Sesame oil
  • 5 g Sesame oil
  • 5 g Sesame oil
  • 5 g Soda powder
  • 5 g Soda powder
  • 5 g Soda powder
  • 1 g shrimp brick color powder (food red)
  • 1 g shrimp brick color powder (food red)
  • 1 g shrimp brick color powder (food red)
  • 400 g Water
  • 400 g Water
  • 400 g Water
  • 50 g cooking oil
  • 50 g cooking oil
  • 50 g cooking oil

Equipment

pan

Tips

  • Baking soda softens and creates crunchiness for meat.
  • Cooking oil keeps meat from drying out.
  • Marinating overnight in the fridge makes the meat crispier.
Char Siu with pan | Clip Recipe