I used Food Canon's recipe some time back and it was closed to the X factor. Even my fussy dad liked it. I also concluded that I cannot stick to my lean meat belief when making char siew.
So this weekend, I made a trip to the wet market with my specification. Of course my regular butcher was looking at me with "are you sure" expression when I asked for a fatty piece.
Overall, I think I am pretty happy with this result. Though it should be charred further but I think this is just as good as charred bits are not really healthy for consumption.
Also I didn't dye it as I am not keen on colouring my meat red. Of course, I had gotten feedback that isn't char siew red? But at the end of the day, this is home made and I will try my best to keep it closer to my heart and that is cooking healthy food for my family.
Thanks for this wonderful recipe.
Recipe to follow shortly.
