Char Siu or Char Siew or Chashu is fatty pork that is slightly charred and/or caramelised to give a nice and smokey aroma. I am not sure about you but I love char siu. Actually I just love pork in general. The char siew recipe that I am about to show you is really easy to make and it contains no red colouring as the ones that we see hanging in the windows of many Chinese restaurants. I did not char grill them as it will be too smokey and also it causes a lot of splattering. It may not be as fragrant but it works for me.
Pig cheeks are usually forgotten by many. It is very fatty and requires a longer time to cook or braise it. You know what they say about fats. Fats = Flavour. I kept half of the fats on and the other, I removed and kept in the freezer. It can be added onto burger patties like beef, kangaroo and venison. The big plus is that pig cheeks are really affordable. Few people love over fatty cuts and will pay loads of money for lean meat…. blergggg. Learn how to use offcuts properly and it is a whole new world out there.
- 800g of pig cheeks
- 500ml of water
- 3tbsp of finely chopped garlic
- 3tbsp of light soya sauce
- 1tsp dark soy sauce
- 2tbsp oyster sauce
- 21/2tbsp of sugar
- Marinate the pig cheeks with garlic, soy sauce, dark sauce, oyster sauce and sugar for at least 2 hours but will be even better if overnight
- Bring the water to boil and then place in the cheeks. Turn down the water to a simmer, cover and allow it to slow cook for about an hour. Then remove the cover and allow it to simmer until liquid level goes down to a fairly nice sticky consistency
- Allow the meat to be “pan fried” for about 15mins. It depends how sticky you want the sauce to be
- Slice and serve with rice and green vegetables