Ingredients
-
2 1/2
-
1 1/2
-
1 1/2
-
1 1/2
-
1/4
-
1 1/2
-
2
-
3 1/2
-
1
-
1/2
-
-
4
-
1 1/2
-
4
-
1
Directions
Char Sui or Filling for Siapoa, Version 1 Adapted from kiteless, Version 1 Adapted from kiteless
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Steps
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1
Done
|
Line a Large Roasting Pan With Foil. Mix Up All Ingredients Except the Pork and Set Aside. |
|
2
Done
|
Cut Your Pork Into 1"x1" Strips, Trimming Away Excess Fat. |
|
3
Done
|
Place in the Roasting Pan and Pour the Sauce Over the Top. |
|
4
Done
|
Turn to Coat, and Let Marinate For 4 Hours or Up to Overnight. |
|
5
Done
|
When Ready to Cook, Put Your Oven Rack on the Second Closest Position to the Broiler and Preheat the Oven With the Broiler For a Few Minutes. |
|
6
Done
|
Broil Pork For 20-30 Minutes. |
|
7
Done
|
Turn and Baste at 8 Minute Intervals. |
|
8
Done
|
Pork Is Done When the Thickest Section Is Cooked All the Way Through (no Pink). |
|
9
Done
|
Watch For Burning Sugar, and Some of the Edges Will and Should Get a Little Crispy. |
|
10
Done
|
If Your Pan Turns Dry (mine Didn't), Add a Little Water a Few Tb at a Time. |
|
11
Done
|
Let Cool to Room Temp, and Refrigerate For 4 Hours or Up to Overnight. |
|
12
Done
|
Now, This Stuff Is Absolutely Delicious on Its Own. |
|
13
Done
|
Use in Stir-Fries, Sandwiches, Chop Up and Put in Soba, Udon or Ramen Soup. |
|
14
Done
|
For Siapoa Filling: |
|
15
Done
|
Mix Oyster Sauce Through Sesame Oil and Set Aside. |
