PORK CHAR SUI & MUSHROOMS

Traditionally Char siu or Chinese style roast pork is made with pork belly
roasted in hoi sin sauce. Red colour are added in the marinated for the
red outer appearance of this dish. When cut into slices as it normally is;
char siu has a red ring around the edge. Most restaurants and take away
nowadays boil the char siu as opposed to roasting it the traditional way.
Cooking char siu this way is quicker and cleaner; the meat is softer and
without char bit after being roasted in oven. Below is my recipe for char
siu with mushrooms .
Char siu mushrooms
120g char siu (sliced)
5 medium/large fresh mushrooms
30g onion
1 stalk spring onion (cut about 2 cm length)
3 clove fresh garlic (sliced)
50ml water
1g salt Half teaspoon oyster sauce
1 teaspoon dark soy sauce
Potato starch to thicken (5g potato starch to 15g cold water).
Dash of wine and white pepper powder
Cut the Chinese style roast pork/char siu into slices. Divide the fresh
mushrooms into halves or quarter if it is quite big. Heat about 2 ladles of
vegetable cooking oil in a wok and fry the char siu and mushrooms for
about 10 second. Drain and set aside. Heat the wok with some vegetable
cooking oil and add the garlic and onion to sizzle for about 30 second
before adding the char siu and mushrooms. Add 1 teaspoon of dark soy
sauce and stir fry for a bit. Add a dash of cooking wine and stir fry for a
bit more follow by a dash of white pepper powder. Stir fry for a bit and
add 50ml of water or chicken stick is even better. Next add 1g of salt
and half teaspoon of oyster sauce. Stir fry another 20seconds or so and
lightly thicken it with some potato starch combined with waters to
complete the dish..