Do you know the meaning of Char Siew?
Fork roasting is the Cantonese pronunciation for “Char Siew”. Simply because of the cooking method of using a long strip of marinated pork meat skewered with long forks and roasted in large covered oven using charcoal.
With modern technology, I used both the Air Fryer and Oven to prepare this dish.
1 large strip pork shoulder butt (good amount of fat marbling within the meat)
A large strip of shoulder pork (for tenderness) as recommended by my butcher. He was very kind to cut it in such a way that the meat will cook easily.
3 tablespoons Lee Kim Kee Hosin Sauce
1 tablespoon Rose Wine
1 teaspoon Superior Light Soy Sauce
1 tablespoon Superior Dark Soy Sauce
3 tablespoons Honey
1 teaspoon Sesame Oil
2 tablespoons Five Spice Powder
Few dashes of grounded pepper
Combine all the seasoning for the meat in a mixing bowl.
To intermingle the meat and the seasoning sauce, its best to dredge the pork strip with seasoning mixture thoroughly.
I sealed the marinated pork in a zip blog bag and refrigerate overnight.
Keep the balance of the marinate for basting the meat during cooking process.
Before airfrying, bring the marinated pork to room temperature at least ten minutes.
I am using Mimch Korean Air Fryer without temperature setting.
Grease the gill basket by spraying cooking oil.
Using a kitchen brush, coat the top portion of the pork with a coat of honey.
Preheat the Air Fryer for 5 minutes.
Place the marinated pork on the gill basket.
Roast for 20 minutes on each side.
Glazed with more marinates all over the pork and flip the pork at every 10 minutes interval.
Check the doneness and how you want the texture of the pork.
Increase to another 10 minutes for each side to reach your preferred caramelization.
Remove the Char Siew from the gill basket.
Preheat the oven at 220 degrees C and place the airfried Char Siew on the baking tray.
Coat each side of the roasted Char Siew with the marinade.
At this stage, you need to monitor the doneness of the charred pork.
Repeat the same process on the other side of the Char Siew as well.
When done, leave the Char Siew to rest for 10 minutes.
Slice the Char Siew into bite sizes.
Heat up the balance of the marinades to drizzle over the Char Siew and serve as sauce to complement the hot rice.
Have you tried serving the meaty, juicy Char Siew slices with Ee Fu Noodles.
If not, how about trying this time round.
Its a great combination.
Now you have done your Char Siew dish, how about Sio Bak.
Check out here for my recipe.