Melt In The Mouth Char Siew Or Chinese BBQ Pork

I normally make char siew or Chinese bbq pork using my oven but this time I wanted to try an easier way to avoid cleaning up the oven. This time I used a non-stick frying pan to cook my char siew.

After washing the pork belly, it was patted dry with a kitchen paper towel. I marinated the pork belly and kept it overnight in the fridge. Ingredients for marinate: nam yue (red fermented bean curd), sugar, oyster sauce, honey or maltose, chopped garlic, dark sauce, Chinese cooking wine and salt.

Place the pork belly and sauce into a non-stick frying pan. Add water to rinse the remaining sauce and add to the frying pan. Once the sauce started to boil, simmer over low fire.

Make sure the sauce is not dried up. Turn once or twice and simmer until cooked. Let the sauce thicken like the above.

My melt in the mouth char siew (Chinese bbq pork).

This char siew cooked in a non-stick frying pan tastes better than cooked in an oven. From now on, whenever I feel like eating melt in the mouth char siew, I can easily make it myself.

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That evening, we were having dinner in our friend's house. Together with the char siew, I fried egg omelette with chopped salted preserved vegetable (tai tau choy).

 The char siew and egg omelette went into the tiffin carrier to take to my friend's house.

At our friend's house, we stir fried sweet potato leaves (from my garden) with spicy sambal paste.

Our friend boiled this tasty old cucumber soup and she also cooked rice. It was a delightful and satisfying dinner enjoyed by 3 friends.

Don't copy the behavior and customs of this world, but be a new

and different person with a fresh newness in all you do and think.

Then you will learn from your own experience

how his ways will really satisfy you.

(Romans 12:2, The Living Bible-TLB)