Singapore is home of the fifth largest community of Overseas Chinese, behind Chinese communities in Thailand, Indonesia, Malaysia, and the United States. Most of our ancestors migrated from the southeastern coast of China in the provinces of Fujian, Guangdong (Canton)and Hainan. Char siew (char siu) or is a popular and common way to flavour pork in Cantonese cuisine. As you might guessed it based on where our ancestors came from, char siew rice or is very popular and common in Singapore. If you go to any of our food court or coffeeshop, there is bound to be one stall selling char siew rice.The pork cuts used for char siew depends on how fatty you want it to be. Some of the most popular char siew shops usually use Pork Belly as their preferred cut. These are some of the main cuts commonly used to prepare char siew. (1) Pork loin (2) Pork belly - for juicy & fatter char siew (3) Pork butt (shoulder) - for leaner char siew (4) Pork fat - for juicy and very crispy char siew (5) Pork neck end - very marbled (chu kang yuk)Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.Please subscribe to stay tuned to our home cooking videos.Follow us on:Youtube: www.youtube.com/spicenpansFacebook www.facebook.com/spicenpans/Instagram @spicenpansBlog: www.spicenpans.comChat with us!
[email protected]Thanks for watching!See you soon.xoxoJamieon behalf of Spice N' PansIngredientsServes 4800g of streaky pork (Pork neck end)Braising for pork----------------------------2 tablespoons dark soy sauce2 tablespoons oyster sauce 2 teaspoons sugar1 teaspoon light soy sauce1 teaspoon salt2 teaspoons five spice powder1 bulb garlic - chopped1 thumb size ginger - grated and squeeze out juice2 tablespoons rose wine (can be replaced with hua tiao cooking wine)1.5 - 2 cubes red fermented beancurdfew dashes of white pepper3 tablespoons honeyMaking char siew sauce----------------------------Add 1 cup of water to remaining char siew marinateThicken with cornstarch solution to your preference (mix 2 teaspoons cornstarch with 1 teaspoon of water)Glazing for pork in oven----------------------------Honey water (a mixture of 2 tablespoons honey with 1 tablespoon water). Glaze once every 5 - 6 minutes