It's char siu time again but this time I found a recipe to prepare char siu using Nam Yee, one of my favorite ingredient. The recipe does not call for any usual ingredient such as garlic, ginger or hoisin sauce, in stead it uses nam yee, ketchup and oyster sauce.
Since it was snowing out site, this time I decide to baked char siu it in my oven. It was a long process but the outcome was rather delicious. The char siu was juicy and the taste was wonderful.
Here's my adapted version.
Ingredients (click here link to the original recipe)
- 3lb country style BBQ Pork ribs
- 4 tbsp oyster sauce
- 4 tbsp ketchup
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 3 tbsp sugar
- 1 piece red fermented beancurd
- 1 tbsp Chinese wine
- 1 tbsp five spice powder
- 1 tbsp honey
- 1 tbsp water
- Remaining Marinate
- Whisk together all the marinade ingredients in a bowl.
- Pierce the pork with a fork and place pork in the marinate in the fridge for overnight.
- Mix all the glaze ingredient together and cook over medium heat until it’s syrupy, about 2 – 4 minutes.
- Preheat the oven to 300ºF. Line a tray with foil and set the wire rack over the tray.
- Place the pork on the wire rack. Pour hot water into ray until enough to cover the bottom of the tray and cover the tray tightly with foil. Roast on the middle rack for 20 minutes.
- Remove the foil and roast for another 40 to 45 minutes, until the edges of the meat start to brown.
- Turn on the broiler (keeping the rack on the middle rack), brush the pork with glaze and broil the pork for about 3 minutes. Flip the pork over then brush the pork with glaze and broil for another 3 minutes, until the pork is a dark brownish red and evenly caramelized.