
Ingredients :
- 400 g of boneless pork loin
- 3 cloves garlic
- 1 tablespoon of cooking oil
- Char Sui Sauce
- 2 tablespoons of maltose syrup or liquid honey
- 2 tablespoons of hoisin sauce
- 1 tablespoon of light soy sauce
- 1 teaspoon of Kuei Lu Chiew Mei (Chinese liquor)
- 1 teaspoon of 5 spice
- 1 teaspoon of sesame oil
- 3 teaspoon of red dye
- ½ teaspoon of baking soda
- 1 teaspoon of glutamate
Preparation :
Cut the pork into medium size pieces .
In a bowl put the soy sauce, the red dye, honey or maltose, five spice, hoisin sauce, sesame oil, and alcohol.
Pour 2/3 of the sauce then add Char Sui sauce, glutamate, baking soda, oil and crushed garlic cloves. Marinate 24 hours in the fridge.
Brush over with remaining sauce and cook meat to 230 ° C for 20 minutes, and watch carefully the pieces of loin and turn occasionally, until caramelized the pieces.
Serve with white rice and a spicy sauce or the hoisin sauce according to your preference.
Tips : you can cook char sui pork on the barbecue, but cut the pieces of pork loin a little bigger.
Char sui pork is eaten as Peking duck, with white rice (char sui fan) or inside the white bun (char sui bau) or in the cantonese rice or with noodles (char sui mein)
Tonkatsu is the breaded pork and became one of the most popular dishes in Japan
Chicken wings in oyster sauce is a dish of Laos.
Chuoi nuong is a famous banana cake in Vietnam. There are different versions ...
oh ah chian or oh chien is an oyster omelet from China, we find this dish in Malaysia, Singapore and...
the Yakitori chicken skewers are found in the Japanese restaurant. This is a very popular dish in Ja...
The Reshmi kabab are very tasty grilled skewered chicken with its variety of spices. This dish come...
Menudo is a soup with minced pork of Mexican origin that is exported to the Philippines.
This is Thai fondue with beef, pork and veal. Let yourself be tempted by this Thai dish!
Kogi is a Mandou beef ravioli is a dish native to China that the Korean appropriated. There are seve...
The oyster sauce (Preng Khyang, haoyou) is often used in China, Thailand and Cambodia.