Recipe Ingredient
- 600g pork belly
- Marinade
- 3 tbsp Lee Kum Kee char siew sauce
- 1 tbsp Lee Kum Kee hoisin sauce
- 1 tbsp light soy sauce
- ¾ tsp tong kwai powder (available at Chinese medicinal shops)
- 20g sugar
- 1½ tbsp Mei Kwei Lu wine (Rose wine)
- ¾ tsp thick soy sauce
- A little red colouring
- Syrup
- 150ml water
- 140g maltose
Instructions
- Slice meat into 5cm-wide strips. Season with combined marinade ingredients for several hours. Cook the syrup ingredients in a small saucepan. Bring to a low boil. Once it starts to foam or form bubbles, turn off the heat and set aside.
- Arrange the marinated meat on a greased wire rack. Grill in a preheated oven at 200°C for 12- 15 minutes. Remove the meat and brush with the honey syrup.
- Return to the oven and grill for 5 more minutes. Turn the meat over and brush with the syrup and grill for 5-6 minutes or until edge of the meat is charred.
- Remove and set aside, then cut into bite-sized slices. Pour the remainder of the marinade into a non-stick saucepan and add a little water. Once it thickens, pour the sauce over the char siew slices. Serve immediately.
