Spiced Roast Pork (Cha Siew) Recipe



Spiced Roast Pork (Cha Siew) Recipe

Ingredients :

750g (1.5 lb) fat belly pork with rind

1 tbsp coriander, ground

1/2 tsp black peppercorns, lightly crushed

1/4 tsp cinnamon, ground

1 heaped tsp cumin, ground

1/8 tsp Chinese five-spice powder

2 cloves

2.5 tsp light soya (soy) sauce

12 spring onions, finely chopped

2 tsp sugar

2 tsp salt

vinegar

lard or vegetable oil

Method :

Wipe pork and cut deep incisions into the skin diagonally. Grind together coriander, peppercorns, cinnamon, cumin, five-spice and cloves and mix with soya (soy) sauce, chopped spring onions, sugar and salt. Rub the seasonings well into the pork meat.

Put meat on a lightly greased baking tray and splash on a little vinegar. Set in a fairly hot oven (220C/ 425F/ Gas Mark 7) and cook for 20 minutes, then pour in a little oil or melted lard and cover pan with a tightly fitted lid or a sheet of aluminum foil. Turn down oven to moderate (180C/ 350F/ Gas Mark 4) and cook for approximately 2 hours until pork is very tender. Baste with a little oil and the pan juices every 15 minutes. If meat appears to be drying up, splash in a little water to keep moist.

When meat is done, remove from the oven and lift out from the tray. Allow to cool slightly, then cut into thin slices and serve immediately, or allow to cool completely and serve cold.


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