Chinese Barbecue Pork (Cha Siew)

CHINESE BARBECUE PORK (CHA SIEW)

(Serves 6)

1.2 kg belly or shoulder pork

sugar, salt and pepper

oil for shallow frying

This is a very simple recipe that it is NOT about the recipe but the method in cooking this dish. The meat is cooked in a pot and the result is a golden, sticky and tender caramelized pork strips.

1. Cut pork into 1" strips as shown below and marinade pork with sugar, salt and pepper.  Allow about 1 tablespoon to sugar per strip of pork while salt and pepper  about 1 teaspoon each.  Leave to marinade in the fridge for at least 3 hours.

2.  Heat a heavy-based pan and pour in oil to come up to about 1/2" from the base of the pot.  When oil is just hot,  arrange strips of the marinated pork in a single layer in the pot. Add in half of the marinade Reduce fire  to a minimum and cover.

3. After about 35-40 minutes, the sugar would just began to start to caramelized. Add in the remaining marinade.

4.  Once the underside has started to get  brown, turn over to cook the otherside, covered.  After another 15-20 minutes, the meat would have turned a golden brown.

5.  Remove and drain. Cool slightly before cutting into bite size pieces.

Note:  You can substitute pork with boneless chicken whole leg (leave whole).  Cooking time should be reduced by half by allowing to cook in medium-high fire so as the sugar can be caramelized faster and chicken requires shorter cooking time.