Xá Xíu Quay Chảo (Pan-fried Char Siu)
Serves 1
Directions
- 1Cut the collar pork into small, long pieces.
- 2Dissolve 5 grams of soda powder in 400 grams of water.
- 3Add the pork to the soda water mixture and mix well for a few minutes. Let it rest for 20 minutes.
- 4After 20 minutes, rinse the pork thoroughly with cold water until clean and drained.
- 5Poke holes in the meat to help it absorb the marinade.
- 6Combine 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, 50g peanut butter, 1g shrimp brick color, 20g minced garlic, and 20g minced red onion. Mix well until the seasoning is dissolved.
- 7Add 50g of cooking oil to the dissolved seasoning and mix again.
- 8Marinate the pork in the seasoning mixture for 1 hour to allow it to absorb the flavors. Optionally, marinate overnight in the refrigerator for crispier meat.
- 9Heat a pan until hot, then add a little oil to coat the pan.
- 10Pour out the excess oil, then add a small amount of oil back into the pan and set the heat to low.
- 11Place the marinated pork in the hot pan and pan-fry, gently turning the meat for a few minutes until it is seared.
- 12Add about 50 grams of water to the remaining sauce in the marinade bowl, mix well, and pour it over the pork in the pan.
- 13Bring the sauce to a boil, then reduce the heat to low and cover the pan. Cook for 15 minutes until the meat is cooked through.
- 14After 15 minutes, remove the lid and increase the heat slightly to high.
- 15Continue cooking for about 5 minutes, allowing the sauce to thicken and become glossy, indicating the char siu is ready.
- 16Remove the cooked char siu from the pan, slice, and arrange on a plate for serving and decoration.
Ingredients
- 2 kg Thịt nạc dăm (Collar Pork)
- 400 gram Nước lọc (Water)
- 5 gram Bột soda (Soda powder)
- 20 gram Bột ngọt (MSG)
- 40 gram Đường (Sugar)
- 20 gram Bột thịt gà (Chicken powder)
- 3 gram Bột sa cương (Ginger Powder)
- 3 gram Bột cam thảo (Licorice Powder)
- 2 gram Tiêu xay (Ground Pepper)
- 3 gram Bột ngũ vị hương (Five Flavors Powder)
- 5 gram Dầu mè (Sesame oil)
- 150 gram Sốt xá xíu (Char siu sauce)
- 20 gram Dầu hào (Oyster sauce)
- 20 gram Nước tương (Soy sauce)
- 30 gram Rượu mai quế lộ (Rose dew wine/ Mui Kwe Lu)
- 50 gram Bơ đậu phộng (Peanut Butter)
- 1 gram Màu đỏ cam (Shrimp brick color/food red)
- 20 gram Tỏi băm (Minced garlic)
- 20 gram Hành tím băm (Minced red onion)
- 50 gram Dầu ăn (Cooking oil)
Equipment
Chảo (Pan)
Tips
- Baking soda helps soften the meat and create a crunchy texture.
- Marinating the meat overnight in the refrigerator makes it crispier.
- Cooking oil helps prevent the meat from drying out.
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