This is a dish i have tried making a few times and failed miserably 😦 It was usually tough and dry like rubber with no fragrance, and i could never make my favourite char siew sauce. I was absolutely ecstatic when i finally finally succeeded yesterday! It was extremely juicy and tender, had an amazing charred caramelized flavour, and i also manage to make my favourite sauce! The sauce is TO DIE FOR especially when drizzled over chicken rice. You will never ever go back to store bought char siew after you have made your own. All this is done with the help with just a rice cooker! Ben was absolutely in ove with this dish and he was of praises the whole time we were eating. This has really made all my past failures worth it 😀
Update: I have tried this in a later post using the wok style method and find it alot faster and yields the same tender and juicy result.
- About 500g pork belly, skin removed or pig armpit cut
- 2 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 2 tsp sesame oil
- 1 tbsp rice wine
- 1 tsp rose wine
- 1/2 tbsp thick dark soy sauce
- 1 tbsp sugar
- 1 tbso brown sugar
- 1 tbsp honey
- 1 bulb garlic, ends cut off
- 100ml water
- Mix all ingredients together and marinade meat for a couple of hours.
- Place meat and sauce in rice cooker and start cooking.
- Stir occasionally. Cooking time varies according to rice cooker.
- When sauce is reduce to a very very thick and sticky consistency, remove the meat and transfer to a baking tray.
- Bake in oven/air fryer at 220deg for 3 minutes. Flip and bake the other side for another 3 minutes.
- Rest the minute for about 10 minutes before cutting.
- Add a small amount of water to the remaining sauce in the rice cooker until you get your preferred consistency. This is your char siew sauce.
- Serve with plain/rice cooker chicken rice, cucumber and chilli sauce.