Char Siew Rice and Wuntun Soup

Home Cook Char Siew Yok

We usually barbecue Char Siew Yok at home. And hardly do we buy this popular Cantonese style barbecue pork cuisine from the store or restaurant. The char siew yok can be a side or the main component in many Chinese cuisines besides just being served with rice and noodle. One of the cuisine that has bits of char siew yok in it is the Chinese yong chow fried rice. Char siew yok are sometimes added to stir fried vegetables and hotplate cuisines. At home, I often serve dinner with Char Siew with Oily Ginger Flavoured Rice garnished with Slices of Cucumber.

Barbecue Pork

To cook Char Siew, the first important item is the pork. I like the pork butt and usually ask for the leaner pork. Or, just tell the butcher that it is for making char siew. Then, rub the pork (one kilogram) evenly with a mixture of char siew sauce (two spoons), a piece of preserved bean curd, one spoon of five spices, one spoon of dark soy sauce and one spoon of rice wine. For a better aroma and flavour, allow the pork to marinate in the fridge overnight before barbecuing. I usually use the oven, set at three hundred seventy five degree Celsius, to barbecue for less than two hours. One hour on one side and forty minutes on the other side.

Home Cook Wuntun Soup

And the Char Siew Yok Rice cuisine will not be complete without a bowl of soup. The simplest and fastest soup to prepare is a bowl of wuntun soup. I can have the wuntun soup ready to eat in minutes because I usually have some ready wrapped wuntun and yu choy in the fridge. So, I just need to prepare the soup broth. Boil some chicken bones with anchovies to make the soup base. Then, add the wuntun and yu choy for a complete dinner cuisine.