"Uncle, pure wanton please.." To me wanton mee's char siew is usually comparable to cardboard... :P However, I like char siew when it is glazed with a layer of burnt sweetness. I think it is hong kong style char siew. Hence I am here to make char siew that I hope I will like.
And yes, it is quite good. I brought to my MIL's place and they liked it!
Recipe good for 4-5 persons
- 600g pork shoulder meat (Wu Hua Rong)
- 5g Chopped Garlic
- 50g Hoisin Sauce
- 10g Light Soya Sauce
- 2g Salt
- 10g Mei Kua Lu (Rose wine)
- 2g Red colouring (no. 284) mixed with 50ml water
- 10g Dark Soya Sauce
- 10g Golden Syrup
- 10g Cooking oil
- Marinate the meat and leave it overnight in the refrigerator.
- Heat the wok/pan, add 200ml and meat.
- Cook the meat over medium fire.
- Turn the meat occassionally.
- When the sauce thickens, baste the meat with the basting sauce.
- Remove the meat will the sauce caramalised on the meat.
- Let the meat rest. Serve in slices.
This is very simple to make. Choose fatty meat for juicier results.