Tuesday in the kitchen (Part 2)

So I was talking about making charsiew.  I've tried many recipes before.  None turned out as good as the latest recipe I used.  Surprisingly, this adapted hawker home recipe calls for very simple ingredients unlike some others I had encountered.



To make good charsiew, you have to use either pork shoulder or collar. I'd used other parts before and they became rather dry and tough after roasting. No good!



One thing about making something from scratch, you'll know exactly what goes into it. I was shocked by the amount of sugar required for making this charsiew. I guess it's alright to eat everything in moderation.



It's always best to marinade the meat overnight in the fridge but I did mine in the morning and roasted it in the late afternoon. It was still very flavourful but too salty to my liking even though I had reduced the amount of oyster sauce.



To get a good glaze on the meat and nice caramelisation, after roasting the pork for about 30min in the oven, I took the tray out every 5min or so to bast the meat with the leftover marinade until they were a little charred.







Overall, I think it's a good attempt. I will definitely use this recipe again but will further reduce the amount of oyster sauce and soya sauce.



I had so much marinade left I used it to cook more pork for charsiew buns filling.