C was making Wan Tan Mee for brunch today so I decided to try this new quick and easy Char Siew recipe I saw from the Internet. I didn't realize we ran out of palm sugar half way through cooking so I made substitutes :)
This recipe results in a pleasant cross between Tauyu Bak and Char Siew.
Summary of recipe:
1. Chop half a garlic and one inch of ginger.
2. In a pot, sauté garlic and ginger with 1 Tbsp of oil.
3. Add 400gm of pork belly to further sauté a bit.
4. Add 250ml water, 2 Tbsp soy sauce, 25gm brown sugar, 1 Tbsp dark caramel.
5. Let it simmer in medium high heat until liquid reduces and thickens.
6. Cut into bite size pieces when cooled.
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