Almost perfect…

The other day, when I blogged about the char siew (barbecued meat) that I cooked…

…somebody said in his/her comment that he/she would use pork belly when he/she cooked his/hers.

Well, I did buy two slabs/slices of pork belly that time when word was going round that there would be a shortage here owing to the breaking down of the machine used for slaughtering. I went through all the stuff in the freezer and found one slice/slab left only. My missus must have cooked the other one and all the lean meat and the pork leg/trotter that I bought.

I took it out to defrost and looking at the instructions at the back of the packet…

…it did say pork belly too but one would have to remove the skin before use. I told my missus that and she asked me to just leave it there – she would cook it later that morning.

I did not tell her that somebody mentioned that she would use her flip pan when cooking char siew but coincidentally, my missus took out hers…

…to use that day.

Come lunchtime that afternoon, the char siew…

…was ready and it was perfect…almost!

I love char siew that is very well-charred and so siew-ed like this…

…and what we had that day, cooked using the sauce from Uncle James, tasted great except that it was a little bit too salty. My missus said that it would be just right for two slices/slabs of pork belly and we only had one.

It went very well with rice so on the whole, we enjoyed it, very sweet and juicy and tender too. I guess we can improve on it the next time we decide to cook this again – we still have a few packets of the sauce in the pantry.