How to Cook Appetizing Char Siu Pork And Simmered Eggs

How to Cook Appetizing Char Siu Pork And Simmered Eggs Delicious, fresh and tasty.

Char Siu Pork And Simmered Eggs. "Char siu" literally means "fork roast" - "char" being "fork" (both noun and verb) and "siu" being "roast" - after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. This is best cooked over charcoal, but it's. Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat.

MamaCheung's "Char Siu Pork Scrambled Egg", super quick and easy to follow recipe, anyone can make this at home!

This is a great recipe for beginner cooks, overseas students and busy working people with little time to cook!

All of my YouTube recipes have Chinese/English subtitles.

You can cook Char Siu Pork And Simmered Eggs using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Char Siu Pork And Simmered Eggs

1. Prepare 800 grams of Pork belly (block).

2. It’s 1 of as many as you iike Eggs.

3. You need 2 of stalks worth The green part of a Japanese leek.

4. It’s 2 clove of Garlic.

5. It’s 1 piece of Ginger.

6. Prepare 2 1/2 cup of Water.

7. Prepare 400 ml of each Soy sauce, sake.

8. Prepare 3 tbsp of Sugar.

Top with the char siu pork, eggs, and dark green parts of the scallions and serve. "Sun Basket's char siu marinade is a personal favorite!

Flower Drum makes its own char siu, but it's available from Cantonese restaurants.

Char siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine.

It is classified as a type of siu mei (燒味), Cantonese roasted meat.

Char Siu Pork And Simmered Eggs step by step

1. Cut up the block of pork belly into whatever size pieces you want. Roll up the pieces and tie with kitchen twine, or use the net that came with the meat..

2. Put 3 cups of water, 2 cups each of soy sauce and sake, 3 tablespoons of sugar, the leek and the ginger in a pot and heat. Crush the garlic, then add to the pot..

3. Brown the pork pieces in a pan..

4. When the liquid comes to a boil, add the pork. Cover with a piece of aluminum foil that sits right on top of the pot contents, and simmer over low heat, just enough to bubble slightly, for 1 hour or so..

5. Turn the meat occasionally, or shake the pan to coat the meat with the simmering broth. Turn off the heat and let the meat cool in the broth..

6. Make soft boiled eggs by adding the eggs in boiling water, and cooking over high heat for 7 minutes. If you gently put them into the pot with a ladle, they are less likely to crack..

7. When the simmering liquid has cooled down a bit, put some in a plastic bag with the peeled eggs. Leave to marinate..

8. When the simmering liquid in the pan cools down some more, transfer the pork pieces and the liquid to plastic bags. Cool in the refrigerator. Slice the meat after its cooled down completely..

9. The fat in the simmering liquid will harden when its cold. Take it out, reduce the liquid and it will become a sweet-salty dipping sauce..

10. Spoon the sauce over the sliced char siu pork and serve.♪ Divide the leftover meat into small portions and freeze. Thaw in the microwave!.

11. You can use the pork without sauce in ramen too..

Pork cuts used for char siu can vary, but a few main cuts are common: Pork loin.

Pork belly - produces juicy and fatter char siu.

Substitute with dry sherry or chicken stock if alcohol is not suitable.

Choosing Pork for Char Siu: This is perhaps the most important step.

Classically, Chinese BBQ pork uses pork butt, a.k.a. pork shoulder for this dish.