Ingredients
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300 g Pork Belly
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30 ml Light Soy Sauce
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20 ml Dark Soy Sauce
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10 ml Shaoxing Wine
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10 ml Oyster Sauce
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70 g Sugar
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1/2 Tbsp Cornstarch
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2 Cups Water
Directions
Steps
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1
Done
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Prepare PorkBoil 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. |
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2
Done
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Cornstarch MixtureReserve ½ cup of the pork boiling water. Let it cool before mixing in cornstarch. Set aside. |
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3
Done
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Make Char SiewPut 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. |
