snackswithyeo | #1 CHAR SIU @snackswithyeo | Uploaded 3 years ago | Updated 6 hours ago
#hotuncleshit #1: CHAR SIU x U IN?
Shot by Bonita Carzino
Edited by Xavier Meese
Song: Yeo - U IN?
U IN? written, produced and performed by Yeo - http://hyperurl.co/u-in
@snackswithyeo #snackswithyeo
#uin? #charsiu #cookingvideo #cookingseries
Disclaimer: This recipe was improvised and measured by taste. Good luck fam.
Recipe --
Marinade
* Fermented tofu & sauce
* Hoi sin sauce
* Maltose
* Sugar
* Salt
* Light soy sauce
* Five-spice powder
* Garlic
* Ginger
* Shao xing wine
* White pepper
* Vegetable oil
Pork
* Boneless pork belly, skin removed, trimmed into long pieces
Method --
1. Heat maltose for ease of handling, either in microwave or sit the container in hot water.
2. Throw marinade ingredients into blender and blitz. Adjust to taste. A lot is required, so don’t be afraid of having a lot/adjusting a lot.
3. Use half of the marinade to marinate pork in fridge overnight. 🌙
4. Go to bed.
5. 🌞 Wake up and start a fire. Keep building it through the day.
6. Let marinated pork rise to room temperature.
7. Preheat oven, medium heat.
8. Roast pork in oven on a wire rack over a tray of water, until half done. Make sure it doesn’t dry out.
9. Meanwhile, reduce marinade in saucepan over low heat on stovetop. Add lard and extra maltose if you feel like it.
10. Make sure pit coals are hot and abundant.
11. Skewer pork and finish over hot coals while basting with reduced marinade. Reserve some for final drizzle.
12. Pork is done at 71 degrees C. Slice thinly and drizzle with last of marinade.
#hotuncleshit #1: CHAR SIU x U IN?
Shot by Bonita Carzino
Edited by Xavier Meese
Song: Yeo - U IN?
U IN? written, produced and performed by Yeo - http://hyperurl.co/u-in
@snackswithyeo #snackswithyeo
#uin? #charsiu #cookingvideo #cookingseries
Disclaimer: This recipe was improvised and measured by taste. Good luck fam.
Recipe --
Marinade
* Fermented tofu & sauce
* Hoi sin sauce
* Maltose
* Sugar
* Salt
* Light soy sauce
* Five-spice powder
* Garlic
* Ginger
* Shao xing wine
* White pepper
* Vegetable oil
Pork
* Boneless pork belly, skin removed, trimmed into long pieces
Method --
1. Heat maltose for ease of handling, either in microwave or sit the container in hot water.
2. Throw marinade ingredients into blender and blitz. Adjust to taste. A lot is required, so don’t be afraid of having a lot/adjusting a lot.
3. Use half of the marinade to marinate pork in fridge overnight. 🌙
4. Go to bed.
5. 🌞 Wake up and start a fire. Keep building it through the day.
6. Let marinated pork rise to room temperature.
7. Preheat oven, medium heat.
8. Roast pork in oven on a wire rack over a tray of water, until half done. Make sure it doesn’t dry out.
9. Meanwhile, reduce marinade in saucepan over low heat on stovetop. Add lard and extra maltose if you feel like it.
10. Make sure pit coals are hot and abundant.
11. Skewer pork and finish over hot coals while basting with reduced marinade. Reserve some for final drizzle.
12. Pork is done at 71 degrees C. Slice thinly and drizzle with last of marinade.
