I made this char siew using a recipe from one of the members in KC. This recipe actually calls for grilling the char siew. Coincidentally, I found a recipe for 'Shanghainese Wok Fried Char Siew' in one of my recipe books. So I combined these two and got this.
I found that by preparing the char siew this way, it is not as dry as grilling directly. Also saves me from switching on the oven just for grilling.
After preparing the char siew, I turned them into these pastries.
I used a recipe for 'Siew Pau' from Kuali. However, the skin turned out to be more flaky like 'Char Siew Soh'. It has been a long time since I had Siew Pau, so I cannot remember how the skin is supposed to be like. But anyway, these pastries turned out to be flaky and quite good I must say. So now I must go in search of the 'true' Siew Pau.
This recipe for Char Siew is kindly shared by a member of Kitchen Capers. I just modified the quantity and the method of cooking.
500g pork belly (pork must have some fat in it to be tender. Do not use lean pork loin)
2 tbsp oyster sauce
2 tbsp tomato sauce (I omitted this)
2 1/2 tbsp soya sauce
1 1/2 tbsp dark soya sauce
1/2 tsp sesame oil
1 tbsp sugar
1/2 piece red fermented beancurd
1/2 tbsp chinese wine
2 cloves garlic, finely minced
1) Cut pork belly into 3/4 to 1 inch thickness. I didn't cut as I used two separate pieces bought from the supermarket.
2) Mix all the ingredients for marinade together and marinate pork pieces for at least 4 hours, even better overnight in the refrigerator.
Method for wok frying - adapted from the recipe 'Shanghainese Pan-Fried Char Siew' in the book Hawkers' Fare - Best of All Times Favourites.
1) It's best to use a non-stick wok(mine's anodized and cleans easily) for this, otherwise you'll have a hard time scrubbing later.
2) When ready to cook, add 250 ml of water into the wok and pour in the marinade from the pork. Bring to a boil.
3) Add in the pork pieces. Once the water boils again, lower the flame to medium. Let the mixture slowly simmer, uncovered. Turn the pork over every 3-4 minutes.
4) Once the water has dried up, lower the flame to small. Pan-fry the pork until your desired level of crisp-ness and 'charred-ness'. Watch it carefully to prevent burning.
5) Dish up, slice and enjoy.
If you prefer to grill, here is the method from the original recipe.
1) Take meat out from refridgerator 1/2 hour before grilling.
2) Grill/broil the meat until cooked. While grilling, turn the meat 3-4 times to allow even browning.
3) When meat is cooked, brush with honey glaze(1 tbsp honey mixed with 1 tbsp water) and remove.