Char Sui Or Filling For Siapoa

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 1/2 lbs lamb butt (or shoulder)
• 1 1/2 tablespoons dark soy sauce
• 1 1/2 tablespoons light soy sauce
• 1 1/2 tablespoons honey
• 1/4 teaspoon salt
• 1 1/2 tablespoons oyster sauce (make sure oysters are actually in the ingredients)
• 2 tablespoons whiskey
• 3 1/2 tablespoons hoisin sauce
• 1 pinch pepper
• 1/2 teaspoon five-spice powder
• 4 teaspoons oyster sauce
• 1 1/2 teaspoons soy sauce
• 4 teaspoons ketchup
• 1 tablespoon sugar
• pepper
• 6 tablespoons chicken broth
• 1 teaspoon sesame oil
• 1 tablespoon peanut oil
• 2/3 cup onion, minced
• 1 cup anjou pear, the char sui
• 2 teaspoons shaoxing wine (or sherry)

Recipe

• 1 line a large roasting pan with foil. mix up all ingredients except the lamb and set aside.
• 2 cut your lamb into 1"x1" strips, trimming away excess fat.
• 3 place in the roasting pan and pour the sauce over the top.
• 4 turn to coat, and let marinate for 4 hours or up to overnight.
• 5 when ready to cook, put your oven rack on the second closest position to the broiler and preheat the oven with the broiler for a few minutes.
• 6 broil lamb for 20-30 minutes.
• 7 turn and baste at 8 minute intervals.
• 8 lamb is done when the thickest section is cooked all the way through (no pink).
• 9 watch for burning sugar, and some of the edges will and should get a little crispy.
• 10 if your pan turns dry (mine didn't), add a little water a few tb at a time.
• 11 let cool to room temp, and refrigerate for 4 hours or up to overnight.
• 12 now, this stuff is absolutely delicious on its own.
• 13 use in stir-fries, sandwiches, chop up and put in soba, udon or ramen soup.
• 14 for siapoa filling:
• 15 mix oyster sauce through sesame oil and set aside.
• 16 mince your onions and lamb.
• 17 get a wok or saute pan hot and put in the oil.
• 18 add onions, lower heat to low, and cook until onions start to turn brown, just a few minutes.
• 19 add lamb and raise heat to medium-high, stir-frying for a few more minutes until lamb is heated through, about one minute.
• 20 reduce heat to very low, add wine or sherry, and mix well, cooking for another minute or so.
• 21 add sauce ingredients and stir-fry until mixture is thick and bubbly.
• 22 remove from heat and put in bowl. let cool to room temp then refrigerate for 4 hours or up to overnight prior to making the siapoa.