Wednesday, May 14, 2008

Cha Shao


500g pork collar cut into thick strips
1 tbsp Sichuan hot bean paste (Sichuan dou ban jiang)
1 tbsp cha shao sauce
1 tbsp Chinese yellow wine
1 tbsp oyster sauce
1 tbsp honey
5 cloves of garlic, smashed
6 shallots, cut into halved

  1. Mix the hot bean paste, char shao sauce, Chinese yellow wine, oyster sauce and honey. Add pork collar pieces and marinate for 2-3 hours in the fridge with the garlic and shallots.
  2. Heat a non-stick saucepan and put the whole mixture in. simmer, covered for about 15 to 20 minutes, turning a few times.
  3. When the mixture is cooked and the sauce thicken, turn off the heat. Slice and arrange on platter, pour the sauce on top of the Cha Shao.

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