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Delicious, Authentic Char Siu Stuffed with Salted Egg
Rate this recipeChar siu is something we often eat with banh mi, noodles or rice, loved for its rich sauce and tender meat. But once you discover char siu with salted egg, you simply won't be able to resist it.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
30 minutes
Servings
2
Level
Medium
Ingredients
Pork
500 g
Salted duck eggs
6 piece
Coconut water
500 ml
Char siu marinade
1 packet
Ginger, rice wine, garlic, shallots, long red chili
1 portion
Salt, sesame oil, oyster sauce, ground pepper, annatto oil, soy sauce, honey
1 portion
Implementation Steps
01
Prepare the ingredients
First, put the pork in a small basin with 1/2 tablespoon salt, 20 g ginger and 1 tablespoon white rice wine, and rub the ginger into the meat to add fragrance and remove any odour. Pour in warm water to barely cover and soak for 10 minutes. Then lift out the pork and rinse in clean water. For the salted duck eggs, crack them and rinse the yolks in clean water. Put the yolks in a small bowl with 1 tablespoon white rice wine and mix so they absorb the wine. Next, pour off the excess wine and add 1/2 tablespoon sesame oil to give the yolks shine and fragrance.
First, put the pork in a small basin with 1/2 tablespoon salt, 20 g ginger and 1 tablespoon white rice wine, and rub the ginger into the meat to add fragrance and remove any odour. Pour in warm water to barely cover and soak for 10 minutes. Then lift out the pork and rinse in clean water. For the salted duck eggs, crack them and rinse the yolks in clean water. Put the yolks in a small bowl with 1 tablespoon white rice wine and mix so they absorb the wine. Next, pour off the excess wine and add 1/2 tablespoon sesame oil to give the yolks shine and fragrance.
02
Stuff the char siu
Take a small knife and place the pork on a chopping board. Line up the knife with one end of the piece of meat and push it deep through the middle until it comes out the other end. Once you've made a deep pocket in the meat, insert the salted egg yolks and secure both ends with toothpicks.
Take a small knife and place the pork on a chopping board. Line up the knife with one end of the piece of meat and push it deep through the middle until it comes out the other end. Once you've made a deep pocket in the meat, insert the salted egg yolks and secure both ends with toothpicks.
03
Marinate the pork
Slice 4 garlic cloves, 4 shallots, 10 g ginger and 1 long red chili and add them all to the pork in a bowl. Then add 1/2 tablespoon oyster sauce, 1/4 tablespoon ground pepper, 1 tablespoon annatto oil, 1 tablespoon soy sauce, 1 tablespoon honey and 70 g char siu sauce, mix everything together and marinate for 1 hour or overnight.
Slice 4 garlic cloves, 4 shallots, 10 g ginger and 1 long red chili and add them all to the pork in a bowl. Then add 1/2 tablespoon oyster sauce, 1/4 tablespoon ground pepper, 1 tablespoon annatto oil, 1 tablespoon soy sauce, 1 tablespoon honey and 70 g char siu sauce, mix everything together and marinate for 1 hour or overnight.
04
Sear and braise the char siu
Heat a pan and, when hot, add the marinated pork along with its marinade. Turn the meat until it firms up, then add 500 ml fresh coconut water for a gentle sweetness and cover.
Keep turning the meat so it browns on both sides, and cook over medium heat until the coconut water has reduced to a thick glaze, then turn off the heat.
Heat a pan and, when hot, add the marinated pork along with its marinade. Turn the meat until it firms up, then add 500 ml fresh coconut water for a gentle sweetness and cover.
Keep turning the meat so it browns on both sides, and cook over medium heat until the coconut water has reduced to a thick glaze, then turn off the heat.
05
The finished dish
Once the meat has cooled a little, slice it into bite-sized pieces. The well-marinated char siu delivers the rich flavour of the sauce, the gentle sweetness of coconut water and the creamy, salty yolk inside – utterly delicious.
Once the meat has cooled a little, slice it into bite-sized pieces. The well-marinated char siu delivers the rich flavour of the sauce, the gentle sweetness of coconut water and the creamy, salty yolk inside – utterly delicious.
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