Char Siew, literally means 'fork roast', is a popular dish in Singapore. Long strips of seasoned pork skewered with long forks and roasted until the sauce caramelised and slightly charred. It is usually sold alongside with roast chicken, roast duck, braised tofu and egg etc..
To make it the traditional way, you may need to char-grill it. However, a friend shared with me her 'short-cut' version which I find very suitable for home-cook. There is no need for char-grill, just a oven toaster will do...
The pork is cooked twice, once half-cooked in the frying pan and then finished off in oven to give the charred look. Indeed this is a very simple and convenient dish, because you can prepare it in advance and just toss it in the oven before serving. Whenever I make this, I made sure there are a lot of extra sauces. We use it to drizzle over the rice and the plain rice immediately taste much more appetizing.
- 200g pork collar, cut into 2 strips
- 1/2 tsp sesame oil
- 4 tbsp ABC Kecap Manis (ABC dark sweet sauce)
- 2 tbsp Shao Xing wine
- 1 tbsp soy sauce
- 2 tsp honey
- 1/4 tsp 5-spice powder
- 1/4 tsp red yeast powder (optional)
- In a sauce pan, heat sesame oil, add dark sweet sauce, wine, honey, 5 spice powder, red yeast powder and cook until sauce thicken.
- Add pork collar, stir to coat well.
- Bake in preheated oven at 200C for 10-15 minutes or until the sauce slightly caramelised.
- 4汤匙ABC Kecap Manis（ABC黑甜酱）
- 1/4 茶匙5五香粉
- 放入已预热烤炉烤200℃ 10-15分钟或烤到略焦。