My first try at making Char Siu was a huge success when it appeared at last night's Reunion Dinner.
The recipe calls for Sam Chan or pork belly meat. We seldom eat pork and we also religiously avoid fat in all our meats so it was with deep reservations that I decided to ask the pork seller for Sam Chan.
When I saw the three fatty strips, I almost changed my mind but the pork seller assured me that without the fat my Char Siu would be tough.
I was pleasantly surprised at the result. The fat shrank during the cooking and diners could easily cut it off leaving the tender, succulent meat. Yummy!
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