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Car Siu pork made with Lee Kum Kee sauce mix. (261 views, 19 replies)


God
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(2mo)


This is how i'm making it (cooking in progress)

2 Kg joint of pork lion marinaded in half of the jar (it is a 225 gram jar) of sauce for 90 minutes.

Looks a bit like this one.

Doing it in the (900 watt) microwave on a combi setting for 75 minutes.
200 C / 40% power (360 Watt) on the high rack.

40 minutes fat side down and then i'm going to turn it and baste, then cook for a further
35 minutes and then leave it to cool outside the microwave uncovered (no foil on it).

This is the only 2nd time in my life i've cooked a " joint " of pork.

Will update on how it comes out (good or bad).

+10
 

master
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(2mo)
Looks promising smiley

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contributor
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(2mo)
i eat char siu a lot. it tastes better if you bake and broil it. the sauce will give tasty and good edges to the pork.

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God
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(2mo)
@robdeniro Would/could you please give any advise (to what i've wrote below) on what i should do with this other joint, thanks.

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contributor
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(2mo)
@PureVodka🍺 bake it covered with some water so it steam bakes in the oven then after a while broil it so that there are some burnt edges and it sizzles a bit.

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God
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(2mo)
(edited)
@robdeniro Thanks for the advice, one thing about cooking it in a microwave on combi is you don't need as much time, so you may have a little lesser drying out. Please see below on how i cooked it. smiley

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God
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(2mo)
Outcome:

At 40 minutes the fat was already turning black, after 75 minutes the
fat was burnt, so i chucked most of the fat and removed a big layer of
fat that ran just underneath the top of the joint.
After it cooled i say there is about 1.25+ KG (a bit of fat also dripped out
during cooking) of very lean and " tasty " meat.

When it comes to the Char Siu flavoring, most of the taste was just on the ends
of the joint, but it did taste very nice.
When it comes how well the joint cooked via microwave combi, it was cooked
to " perfection " (very soft tasty meat). So leaving the fat on was a bad idea
(wanted to remove it before cooking, but was rushed for time and i did not want to
cook it to late).

I have another 2 KG joint of pork in the fridge, what i'm going to do, is cut it
into 2 or 4 pieces and remove all the fat. Then i'm " thinking " of boiling or pan
steaming it and then coating it in the marinade and then cook it using just the
...
Read more

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master
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@PureVodka🍺 You've made my mouth water you b**ch smiley

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God
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(2mo)
@MarkRowley Just defrosted some and made it up with half a jar of black bean sauce and some frozen stir fried vegetables, it was very tasty L smiley L.

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master
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@PureVodka🍺 I'm a vegetarian but even some of these posts have been like the temptation of Christ to me smiley

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(2mo)

My favorite smiley

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God
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(2mo)
@∞Aces∞ Is that a photo of what you made?

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moderator
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@PureVodka🍺 nope lol, google your friendly neighborhood :))

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contributor
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(2mo)
@∞Aces∞ that's roast pork, usually the belly with crispy skin. char siu is marinated bbq pork, cantonese style.

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moderator
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(2mo)
@robdeniro roast pork is the left one , the red one is cha siu smiley i eat them almost daily smiley smiley

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moderator
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@robdeniro and no that is not me in the video smiley smiley

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contributor
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@∞Aces∞ i feel you but it depends lol. some places really suck at making it. the best char siu are the ones with perfect marinade and roast, with slightly burnt edges over the fat around it. some char siu is wack and i cant eat it.

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moderator
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@robdeniro the more crispy the more yummy for me :))

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God
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Update:

Trimmed most of the fat of the joint, which left me with 3 large pieces and
a few small bits, i marinaded it in the sauce (which i watered down a little because
i only had half a jar left) for a full 24 hr and then i grilled the small bits and
cooked the 3 large pieces in the microwave on combi again as follows:
Left the pieces in the casserole dish that had the sauce in it and cooked for
35 minutes at 40% power (360 watt) / 200 C on the high rack then i took the pieces
out of the dish and put on the high rack and cooked for a further 25 minutes at the
same watt & temp.

The finished product was cooked to perfection, it is a slight red color with a
little burntness on the edges (does look nice), the only prob with it is, you can
taste the flavoring but it is mild (i needed another half jar of sauce).

One last thing, that first joint (with the fat on) of pork, made a right mass of my
microwave, there was loads of fat (be warned) stuck to the walls in the microwave.

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