Char Siew Free Styling

Char Siew (or Siu) which translates to charred pork, is marinated pork that is traditionally cooked on a barbecue, hence the charred meat.

The extremely lazy thing to do would be to use a packet marinade, but I'm making a wee bit more effort and taking control of what goes into the marinade by making a simplified version.

I am also free styling by cooking it in my time- and mess-saver - the Philips All-In-One Pressure Cooker. Seriously though, use whatever works for you; a pressure cooker, Thermomix, BBQ, grill, oven, etc, but figure out the suitable time required.

Ingredients

1 kg pork belly (skinless, get the butcher to cut into lengths with 2-3" thick)

Marinate with:

1 tbsp honey (I prefer a thick honey)

1 tbsp thick soy sauce

2 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp Lea Perrins Worcestershire sauce

1 tsp 5 spice powder

1/4 tsp chilli powder

1 tsp heaped chopped garlic

Method

1. Marinate and leave covered overnight.

2. Place the marinated pork belly with the sauce into the pressure cooker. Turn valve to Seal and press Steam mode (set timer to 15 minutes)

3. When it is done, cancel the setting and release the pressure manually. When ready open the lid.

4. Continue to cook on Bake mode.

5. Let the meat simmer in the pot until the sauce thickens (about 20 minutes). Turn the meat around a couple of times to ensure that the sauce completely coats the meat.

6. The sauce should start caramelising on the meat.

7. Let it continue to cook until the meat is properly charred on both sides.

8. Allow it to rest for a while in the pot. Then remove the Char Siew, slice and serve.

Note: For a sweeter option, add 1 tsp of gula melaka or brown sugar to the marinate.

You can also experiment with pork rump or pork shoulder for a less fatty cut.