Char Siew Filliing

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Char Siew Filliing

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Ingredients

Adjust Servings:
300 g Pork Belly
30 ml Light Soy Sauce
20 ml Dark Soy Sauce
10 ml Shaoxing Wine
10 ml Oyster Sauce
70 g Sugar
1/2 Tbsp Cornstarch
2 Cups Water
Cuisine:

    Ingredients

    Directions

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    Steps

    1
    Done

    Prepare Pork

    Boil pork belly in 2 cups of water for 15 minutes or until cooked. Take out pork belly and set aside to cool till manageable.

    When the pork is manageable, finely dice pork belly.

    2
    Done

    Cornstarch Mixture

    Reserve ½ cup of the pork boiling water. Let it cool before mixing in cornstarch. Set aside.

    3
    Done

    Make Char Siew

    Put diced pork belly into a pot and cook until fragrant.

    Add soy sauces, wine and oyster sauce. Cook until the pork looks dry. Add in sugar and cook until sugar melts. Add cornstarch mixture and cook until gravy thickens.

    Scoop fillings into a bowl. As it cools down, you will see some oil appear on the surface. Use paper towel to absorb the oil carefully. Leave it as it is if you don’t mind them.

    Cover and refrigerate until ready to use. Freeze them if using another day.

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    previous
    Korean Lettuce Salad (Sangchu Geotjeori 상추겉절이)
    next
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