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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Easy
Char siu and salted eggs are a popular duo in the street food scene and are favored by many young people when combined with rice, noodles, or bread, all of which are extremely delicious. Let’s cook with TasteVN to catch up with the trend and explore this simple and delicious braised dish recipe right at home!
Ingredients for Salted Egg Char Siu Serves 3 people
Pork tenderloin 1 kg Salted eggs 15 pieces Honey 50 gr Maltose 50 gr Cooking wine a little Soy sauce 20 gr Cilantro root 10 gr Chopped shallots 30 gr Chopped garlic 30 gr Green onion tops 30 gr Char siu powder 1 pack Sesame oil 20 gr Common spices a little (sugar/ salt/ monosodium glutamate/ pepper)
How to choose fresh ingredients
How to choose fresh pork
- The meat piece must be dry, not slimy, with normal smell and color.
- It is best to buy firm meat blocks, with high elasticity; when you press your finger into the meat, it should leave an imprint but not leave a mark when you lift your finger, and the meat fibers should be even.
- A piece of meat that has been treated with chemicals will have an attractive color, but it will be dry, the meat fibers will be tough, it won’t stick to your hand when touched, and when cut open, it will be mushy inside and smell bad; if you press your finger into it, it won’t bounce back, so you should definitely not buy it.
- Do not buy meat that has a layer of lean close to the skin and is bright red due to being injected with a growth stimulant.
How to choose good salted eggs
- You should choose eggs that are not too large, with no cracks on the outside and no mold. When gently shaken, if you feel a little water inside the egg, those are standard salted eggs, not kept for too long.
- Do not choose eggs that have a strange smell when cracked, cloudy egg whites, and shriveled yolks with unusual colors.
- You can buy salted eggs at supermarkets or reputable markets.
- Additionally, to ensure safety and hygiene, you can also make salted eggs yourself at home.
How to prepare Salted Egg Char Siu
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Prepare the pork
After purchasing the meat, rub lemon and salt on the surface of the meat to clean off the sliminess and eliminate the fishy smell, then rinse thoroughly with water and let it drain.
Cut the meat into rectangular pieces so that the meat is larger than the diameter of the salted egg yolk to be able to fit the salted egg yolk in the center.
How to prepare pork to reduce fishy smell- Blanch the pork in boiling water to remove the meat smell.
- Use 3 – 4 cloves of dried onion, peel and crush them, then add them to the water, put the meat in, and boil for about 3 minutes; the onion will help eliminate the bad smell very well.
See details: Tips to eliminate the smell of various meats
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Prepare the salted eggs
Peel 15 salted eggs, gently separate the egg whites into a separate bowl for other dishes, and set aside the egg yolks. Next, soak the salted egg yolks in 20ml of cooking wine for about 5 minutes, then remove and let them drain.
After preparation, steam the salted duck eggs for about 3 – 5 minutes until cooked.
Tip: Be careful when separating to keep the egg yolks intact, without breaking them.
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Mix the char siu sauce
Put into a bowl 50gr of honey, 50gr of malt syrup, 20gr of seasoning powder, 20gr of cooking wine, 20gr of oyster sauce, 20gr of soy sauce, 20gr of sesame oil, 20gr of salt, 20gr of sugar, and 10gr of ground pepper.
Mix well so that the spices blend together. Smash the green onion tops and cilantro roots along with 1 packet of char siu powder into the sauce.
Tip: Adding egg whites will make the sauce thicker and tastier.
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Shape the char siu
Use the tip of a small and thin knife to pierce the center of the meat piece to create a small groove just enough to insert the salted egg.
Insert the salted egg into each piece of meat until full, then use a toothpick/bamboo skewer to secure the opening tightly.
Tip: To ensure the salted egg filling is slightly thick, you can roll the salted egg in a thin layer of cornstarch before stuffing it into the meat.
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Marinate the meat
The pork, after being stuffed with salted egg filling and tightly pinned, should be placed in a bowl of mixed char siu sauce. Spread the sauce evenly over the meat to ensure it is well soaked.
Use plastic wrap and marinate the meat in the sauce for at least 3 hours to allow the meat to absorb the spices evenly.
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Caramelize the meat
Place a pan on the stove, add the marinated meat and pour all the marinade sauce over it along with 200ml of water.
Turn on the stove to high heat until the marinade mixture boils, then reduce the heat to medium-low and caramelize the meat.
Stir the meat regularly to ensure even flavor absorption, and caramelize the meat for about 40 minutes until the sauce has fully absorbed into the meat and thickens.
Once the meat is cooked, evenly colored, and the sauce has reduced, turn off the heat, transfer the meat to a plate to cool slightly, then slice thinly for serving, arrange on a plate, and get ready to enjoy.
Tip: It is advisable to let the caramelized meat cool before slicing to prevent the salted egg yolk from separating.
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Final Product
The char siu pork is marinated thoroughly with savory and sweet spices, and has an attractive color. Inside the meat is a portion of salty salted egg, which is extremely delicious and rich.
Each thin, moist, juicy slice of meat is beautifully presented, perfect to serve with bread, mixed noodles, or white rice, and adding a bit of rich sauce will make you unable to stop eating.
The dish salted egg char siu is delicious, eye-catching, and appealing, but it’s really easy to make, isn’t it? Hurry to the kitchen and make it right away. Wishing you great success!
*Refer to the images and recipe from the YouTube channel WinLe .C3.
