When we came back from Hong Kong, the hubs said he miss the char siew in Hong Kong. The char siew that he is referring to is not from any restaurant but rather from a stall in the wet market. We walked pass this stall everyday en route to the MTR station. I guess the strips and strips of char siew hanging in the stall must have gotten the hubs attention as he went to buy us HKD 50 worth of char siew and siew yoke as a pre dinner snacks. The char siew and siew yoke were actually quite good. The hubs loves the char siew especially.
The hubs has been going on and on about the char siew he had in Hong Kong ever since we got back and I remembered reading somewhere about using the happycall pan to make char siew. I wasted no time and he got himself a platter of char siew for dinner 🙂
If you have all the time in the world, you can pop them in the oven. If you crave for it badly and you can’t wait, or you have an active baby like me, happycall version is just as good 🙂
2 pieces of pork collar (approximately 300g each)
4 tbsp light soya sauce
2 tbsp dark soya sauce
2 tbsp oyster sauce
2 tbsp shaoxing wine
2 tbsp honey
3 tbsp sugar
1 tbsp sesame oil
1. Marinate the pork collar for at least 2 hours or overnight.
2. Remove from the fridge half and hour before cooking.
3. Heat up the happycall pan.
4. Once the pan is hot, place the marinated pork in the pan and lock the lid. Cook for 5 minutes.
5. Turn the meat, lock and cook for another 5 minutes.
6. Open the lid and baste the pork with the marinade.
7. Cook until the sauce becomes sticky and the pork is cook through.
8. Dish the pork out and let it rest before slicing.
9. Meanwhile, cook the leftover sauce from the marinade until thickens.
10. Slice the pork and serve with rice, noodle, pau or eat it just like that.