Sach chrouk char-chiu.
(*Xa Xiu* Roasted pork)
Delicious sweet roasted pork is very popular in Kampuchea Krom. We use roast pork for *mahope sar* appetizer, for sandwich, soup, and many other wonder recipes. The correct pronunciation in Khmer is char-kiu. Char is meaning stir-fry and kiu is meaning dry. Char-kiu in Khmer is meaning pan-fry. Long ago, when Chinese merchants came to Khmer Empire, they discovered the great taste of char-kiu and they called Khmer roasted pork xa-xiu. Today char-chiu is very popular not only in China but many other countries around the world.
Usually pork char-chiu cooked with lean tender loin cut, but for this recipe my family prefers fatty meat over lean meat.
- Ingredients :
- 1 lb Pork tender loin or pork butt cut
- 2 Cloves garlic, minced
- 2 Tablespoons soy sauce
- ¼ Teaspoon salt
- 1½ to 2 Tablespoons sugar
- ¼ Teaspoon black pepper
- ½ Teaspoon five spice powder
- Couple drops of red color(option)
- 2 Tablespoons vegetable oil
- Procedures :
In a large bowl, put pork meat with garlic, soy sauce, salt, sugar, black pepper, five spices powder and red color together, mix well, covered bowl and refrigerated it over night or at least 4 hours.
Heat up a skillet or wok with medium high temperature.
When skillet is hot, add oil and marinated pork meat, simmering till pork meat tender.
Sliced thin before serve.
Serve hot or warm.
Note: For cooking xa-xiu in oven, follows direction above and after browning meat, put meat in a baking pan and roasted in oven at 350 degrees for 1 hour.
Copyright by Mylinh Nakry.