Recipe : Char Siew/Dark Soya sauce pork | Food, travel, recipe & sights

Recipe : Char Siew/Dark Soya sauce pork

This is my mom’s legacy.  Only she can cook the pork like it should but I guess I am not too lousy in preparing them.

My sons insisted to have this dish almost every week because it is sweet, tasty and very easy to mix with white rice.  It doesn’t involve any tedious tasks too but one has to get the taste just right.  Another secret tip is to use only very good brand of dark soya sauce.  So far, only two brands passed the discerning taste buds of my  sons.  Popo and the other one is a bald old man brands (found only in Penang).

Recipe : Dark soya sauce pork

Method :

Put the seasoned pork into the wok and let it simmer for a while.  According to mom, this will force the juice out of the meat.  Don’t ask me why, that’s what my mom taught me.  Then, only add some oil, AFTER  the meat is partially cooked.  If you like a bit of gravy, add a little water if too dry.  But it tastes better with not too much gravy.

Then, when the pork is cooked, taste and adjust accordingly.  Add more dark soya sauce and sugar if it is not black enough.  It has to be shiny black to taste oomph.

Experiment until you get the taste you like.  I am sure this dish will be a winner at home because it enhances the taste of white rice.

Posted by lilian on June 22nd, 2006 under Food, Pork, Recipe

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14 Responses to “Recipe : Char Siew/Dark Soya sauce pork”

  1. ShaolinTiger Says:
    June 22nd, 2006 at 4:47 pm

    When I make this I like to add a little 5-spice or at least some star anise, makes it more fragrant and gives it a little kick.

  2. Sooi2 Says:
    June 22nd, 2006 at 5:15 pm

    oohhh…my mom can make a wicked dish of soya sauce pork too…but she added some sliced jeu-hoo for the extra oomph.

  3. earl-ku Says:
    June 22nd, 2006 at 6:02 pm

    ha ST - add in a clove or two of onions too … star anise is enough, i think the 5-spice powder is too much …

  4. tummythoz Says:
    June 23rd, 2006 at 9:59 am

    Without oil, won’t d seasoned meat stick to the wok?

  5. laramommi Says:
    June 23rd, 2006 at 11:32 am

    My favourite dish since childhood. Also my brothers and sisters. Also nieces and nephews. All time favourite. It depends a lot on quality of black soya sauce. My mom cook it the best. I can’t seem to get it right! Nyonya restaurant Dragon King do it well too.

  6. laramommi Says:
    June 23rd, 2006 at 11:33 am

    My favourite dish since childhood. Also my brothers and sisters. Also nieces and nephews. All time favourite. U r rite. It depends a lot on quality of black soya sauce. My mom cook it the best. I can’t seem to get it right! Nyonya restaurant Dragon King do it well too. The added twist of star anise seems intereting. Can’t wait to try.

  7. laramommi Says:
    June 23rd, 2006 at 11:36 am

    sorry accidently posted twice. :-) pls delete either one!

  8. m.o.t.t Says:
    June 25th, 2006 at 7:28 pm

    another good quality dark sauce is Cap Orkid. Very fragrant.

  9. mama23beas Says:
    June 26th, 2006 at 12:16 pm

    What I’m doing here, reading you non-halal food blog?
    Because I read everything from you hehe…
    Anyway, that story of your mom’s perut ikan is exactly like the one told by my lecturer, a professor from Penang. His mom cooked in a huge pot and distributed to neighbours too. Normally they had to wait for the perut ikan to accumulate, as her mom collected (and preserved in bottles) from nearby fishing village. Everyone got involved in preparing, potong the daun etc.
    once he brought me to a Nyonya restaurant as he was eager to let me try it. Ewwww…I could not telan la, it was perut ikan that’s all I could think about but I was just too polite …think my face turned green!

  10. littleguykitchen Says:
    July 5th, 2006 at 3:45 am

    wow, i came across ur post and it’s at the bottom. it was my fav when a kid. mum would stew and use uncrushed pepper. lean n tender meat is good.

    may i summarised and refer ur post, some comments n recipe at my blog?

  11. lilian Says:
    July 5th, 2006 at 10:12 pm

    littleguykitchen - Ok, go ahead, as long as there is a link back. Thanks!

  12. littleguykitchen Says:
    July 6th, 2006 at 3:53 pm

    Lilian, thank you so much. :)

  13. Little Guy, Big Kitchen » Blog Archive » Dark Soya Sauce Pork Says:
    July 6th, 2006 at 4:47 pm

    [...] I’m refering this in summary with permission from Food Haven. This was my favourite when I was a kid where my mum would cook occasionally. Kids love it. Tender and lean meat is adviseable. My mum would use pork oil as it’s more aroma. [...]

  14. Lena Says:
    July 28th, 2008 at 5:16 pm

    Oh..i love you so much!!! browse thru ur recipe…u must be from Penang too. I miss my hometown food.

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