If you are keen to learn making good Char Siew, you must start from the very basic; choose pork meat.
Let me explain to you, commonly in Malaysia and Singapore, people practiced to use lean pork to make Char Siew, becasue:
1.) Cheaper.
2.) Easier to cook.
3.) Majority don't like to eat "fat Char Siew".
*** Fat Char Siew I mean here; Char Siew that using pork with fat, but the fat is in hard shape, because the way to make is wrong. This type of fat Char Siew really tasted oily and nasty.
Using lean pork to make Char Siew is "ok"... but you can't make the real good Char Siew, because lean pork will lose moisture very fast after cooked. Base on my experience, 2 hours after cooked, the Char Siew will turned harden, if you reheat the Char Siew, the taste is horrible. Lean Char Siew must finish immediately after cook, otherwise only can use for Wan Tan Mee side dish :)))
But our OBJECTIVE here is want to make Char Siew that can MELTING inside your mouth.
The answer is here, the best part for making Char Siew is FRESH PORK BELLY. Fat Portion 30% fat -70% lean or 40% fat -60% lean. The structure of pork belly is advisable in Fat-Lean-Fat, reason; this structure is the best structure to retain moisture during roasting and after roasting, because the fat parts actually covered up the lean part (This is very important point of making melting Char Siew). Please remember only use Fresh Pork Belly, 1-2 days pork belly may have such conditions; smelly, fat and lean part is not in good shape and position, lose moisture, etc....
You may consider to use Pork Shoulder, pork shoulder is come with mixture of lean and fat. The good one you can find is; you can see the fat in spider web shape, located equally. Remarks, pork shoulder usually far more expensive than other parts.
If you want to try pork shoulder, please remember to shorten the roasting time by 15-20%. It is easier to dry up compare to pork belly.
1.) Cheaper.
2.) Easier to cook.
3.) Majority don't like to eat "fat Char Siew".
*** Fat Char Siew I mean here; Char Siew that using pork with fat, but the fat is in hard shape, because the way to make is wrong. This type of fat Char Siew really tasted oily and nasty.
Using lean pork to make Char Siew is "ok"... but you can't make the real good Char Siew, because lean pork will lose moisture very fast after cooked. Base on my experience, 2 hours after cooked, the Char Siew will turned harden, if you reheat the Char Siew, the taste is horrible. Lean Char Siew must finish immediately after cook, otherwise only can use for Wan Tan Mee side dish :)))
But our OBJECTIVE here is want to make Char Siew that can MELTING inside your mouth.
The answer is here, the best part for making Char Siew is FRESH PORK BELLY. Fat Portion 30% fat -70% lean or 40% fat -60% lean. The structure of pork belly is advisable in Fat-Lean-Fat, reason; this structure is the best structure to retain moisture during roasting and after roasting, because the fat parts actually covered up the lean part (This is very important point of making melting Char Siew). Please remember only use Fresh Pork Belly, 1-2 days pork belly may have such conditions; smelly, fat and lean part is not in good shape and position, lose moisture, etc....
You may consider to use Pork Shoulder, pork shoulder is come with mixture of lean and fat. The good one you can find is; you can see the fat in spider web shape, located equally. Remarks, pork shoulder usually far more expensive than other parts.
If you want to try pork shoulder, please remember to shorten the roasting time by 15-20%. It is easier to dry up compare to pork belly.
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