Char siu sauce
I have been cooking for the homeless feed on some Saturdays. Trying to cope with work and the endless chores around the house, I was only able to cook simple meals for our homeless friends.
This week I made a simple Asian flavored pulled pork with plum sauce and Char Siu sauce. I used 5kg of pork shoulder. I first removed the skin and most of the fat under the skin; then I rub the meat with a jar of plum sauce, 1/2 jar of Char Siu sauce, 2 teaspoon of cumin powder and a few generous dashes of dark soy sauce; I marinated the meat in the fridge overnight.
The next morning, I placed pork in a pre-heated 180c (360f) oven for 30 minutes, tightly covered with foil; after 30 minutes, I reduced the temperature to 160c (320f), cooked the meat for further 30 minutes; then I turned the heat to 140c (280f) for further 2 hours. After that I left the meat in the oven for another 1 hour to settle, before I pulled the meat with 2 forks.
For the sauce, I mixed some corn flour with water; transferred half of the meat juice to a sauce pan, added the corn flour mixture, brought to a slow boil and stirred briefly as the sauce thicken. I poured the sauce on top of the meat.
We had some for dinner too, with boiled rice – tasted great.
Method is as follows: