This char siew is what made Char famous when they first appeared in our dining scene in 2014.
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I was told that their signature recipe sauce took a year for the two brothers-owners to perfect and consists of over 30 ingredients blended to pack as much umami as possible. It then goes through a three-stage cooking procedure that makes the meat tender throughout. Finally, they infused the special recipe sauce and meat through a blast of extreme heat in the oven.
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I like their choice of meat here, they uses pork belly which has a nice ratio of fat to lean part. The end result is moist, tender pork with a nice glaze of sticky sweet sauce on the outside.
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Taken during a tasting.