24 Feb '17, 2am

Leslie’s Char Siu Recipe: Finally perfected it after 9 years! https://t.co/n3FuBqhogv

Leslie’s Char Siu Recipe: Finally perfected it after 9 years! https://t.co/n3FuBqhogv

12. Make sure that you dry the pork properly before you add the sauce. Stalls outside hang the charsiu and baste it a few times to build that layer of lacquer. By hanging the charsiu , excess moisture drips down and the surface gets dry and readily absorbs the next basting of the marinade. We are using a different technique where we only apply a final layer of glaze. So in order to maximise penetration of the marinade, we dry the outside of the pork and prick the surface to get it ready to absorb the marinade. If the surface of the pork is wet, the marinade will not be absorbed easily. I prick the surface and dry it thoroughly with paper towels before adding the marinade. It would be even better if you put it on a rack and allow the surface to dry in the fridge for a few hours. By that time, the water would have evaporated from surface of the pork and when you add the mari...

Full article: http://ieatishootipost.sg/leslie-char-siu-recipe/

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