4pure

Thursday, December 15, 2011

The daring kitchen: Char Sui

  





Blog checking lines: Our Daring Cooks’ December 2012 hostess is Sara from Belly Rumbles! Sara chose awesome Char Sui Bao as our challenge, where we made the buns, Char Sui, and filling from scratch delicious! 


Luckily you're on the other side on your computer, because I had (or still have a little bit) the flu. Have I been miserable the past few days. Luckily I made this recipe ahead, so I still can post it, although a bit to late.


Unfortenately that means that all work went down to zero. And now I have to get to go on with my household. And my boy, do 3 childeren make a lot of mess in that few days. 


Back to the challenge. Our challenge was to make Char Sui. And it was delicious. I made small portions, so we all had our own. And that was a good trick, because no one could said they had less then the other. It all was gone. So thank you Sara, for the challenge. This certainly is a meal we are going to eat a lot more.


For the recipe I used the one without the red foodcolouring and maltose. If I can I like it more with no substitutes.
So here it is.


Ingredients:
- 1 teaspoon (6 gm) salt;
- 1 teaspoon sesame oil;
- 1 tablespoon dark soy sauce;
- 1 teaspoon (3 gm) ground white pepper;
- 2 tablespoons honey;
- 2 tablespoons (30 gm/1 oz) sugar;
- 2 tablespoons oyster sauce;
- 1 tablespoon shaoxing cooking wine;
- 1 teaspoon (3 gm) five spice;
- 750 gram pork lion.


Preparation:
Trim the pork loin to remove fat and tendon and slice lengthways so you have two long pieces, then cut in half. Place in container that you will be marinating them in.
Combine all the other ingredients in a bowl and mix well to combine.
Cover pork well with 2⁄3 of the marinade mixture. Marinate for a minimum of 4 hours, I find it is best left to marinate overnight. Place the reserved 1⁄3 portion of the marinade covered in the fridge. You will use this as a baste when cooking the pork. Place marinated pork loin on the grill of your BBQ. Cook on a medium heat, approximately 15 minutes, until cooked through. Be careful to watch that you don't burn the pork.


And then to end result:



6 comments:

Cher said...

That came out lovely.

I just started cooking along w/ DC this month. This was a fun first challenge.

Hope you are feeling better! Keeping track of everyone is tough enough when you are feeling 100%, let alone when you are sick.

Inma Miranda said...

Wonderful job, your pork looks luscious and the photo is amazing

shelley c. said...

I hope you are feeling better! Your char sui looks delicious. Great job!

chefindisguise.com said...

Great job on the challenge
I hope you are all better now being sick with three kids is not easy

4pure said...

I'm getting better bit by bit, although not as fast as I would like to.
But christmas is coming and that gives me enough spirit so I will be allright.

4pure said...

I'm getting better bit by bit, although not as fast as I would like to.
But christmas is coming and that gives me enough spirit so I will be allright.