Mayo's Char Siew Rice

Now if you have been to most parts of Asia while traveling, you would know that Asians love their roasted meats. There's roasted suckling pig, roasted chicken/duck/goose/pigeon etc, you get the idea. Recently my friend had just returned from a trip to Hong Kong & I was inspired to create my very own version of the very popular roasted pork (Char Siew) but in a very home-styled version.

I bought a piece of tender pork shoulder meat and marinated it for half a day with honey, hoi sin sauce, fermented bean paste, salt & pepper for taste. Instead of sweating over a ceramic oven while turning the piece of pork for it to be cooked, I pan fried the meat on all sides evenly before applying an extra layer of sauce for the edges & sides & turning up the heat to deliberately 'burn' to get that smoked taste.

I boiled some stalks of bak choi vegetables in some hot water with a dash of salt to retain their natural nutrients & goodness. I also added a piece of deep fried seafood wanton (dumpling) for some saltiness on the side to balance up the sweetness of the meat. :) Finished up with a fried egg on top of some hot fluffy white rice for a complete meal.

Looks simple but quite tasty.

Hungry yet? :p