Rice Cooker Char Siew – 9 November 2014

I tried out the rice cooker char siew using recipe from My Mind Patch during the weekend.  Found my marinate/ sauce a bit thick unlike Ngai Leng’s one.  And it is until now that I realised I missed out the 100ml of water.  No wonder!

Ingredients 
450~475g collar pork

Marinades2 tbsp Hoisin sauce
2 tbsp oyster sauce
2 tsp sesame oil
1 tbsp rice wine (i used hua tiao wine)
1 tsp rose wine , optional ( i did not add)
1/4 tsp dark soya sauce
1 tbsp raw sugar
1 tbsp dark brown sugar
1 tbsp honey
1 clove garlic, crushed with skin on
100ml water ( i forgot to add..)

Direction 

1. Cut the meat into 4x3cm cross-section. Rinse and drain.  As the meat will shrink after cooking, so try to cut the meat in thicker pieces. 
2. Add all the marinades to the pork in a mixing bowl. Mix with your hand for about 1 to 2 minutes. 
3. Cover with a lid, and let the meat marinate for at least one hour. 
4. Pour all the ingredients into a rice cooker.  Cover the lid and start the rice cooking process. 
5. Stir the ingredients after 20 minutes into cooking. Regular stirring will give a more even heating and coating to the meat. 
6. When the liquid ingredients are thickening up, give the meat more regular stirrings.  At the end of the cooking, the meat will be coated with a thick coat of sauce. (mine took about 50 mins) 
7. Transfer the cooked meat out of the pot to a grilling rack or parchment paper. 
8. Roast the meat at 200 degree Celsius for about 3 minutes in a toaster oven. The high heat will caramelize the sugar on the meat.  (I toasted in a normal toaster for about 5mins) 
9. Flip the meat to roast the other face. 
10. End of the roasting process. Allow the叉烧 to cool down. 
11. Pour some water to mix with the remaining sauce in the rice cooker pot. This will become the 叉烧 gravy to be poured over the warm rice during serving.