Roast Pork in Oyster Sauce
Chinese Roast Pork in Oyster Sauce is a rich, velvety classic that showcases the deep umami of Cantonese 'Siu Mei' (roast meats). While many stir-fries use raw meat, this dish uses pre-roasted Char Siu (BBQ Pork), which adds a smoky, honey-glazed complexity to a dark, savoury sauce. It is a 'comfort' dish defined by its glossy finish and succulent, tender textures.
Cuisines
Cooking Instructions
Cooking: 45 minutes
Notes:
Browning the whole garlic cloves in oil beforehand creates a rich, smoky depth of flavour in the sauce.
Frying the oyster sauce briefly with the seared meat before adding water enhances its fragrant aroma.
Adding the Shaoxing wine and sesame oil right at the end preserves their vibrant, aromatic qualities.
Prepare and Sear Pork
Tenderise the pork with a meat hammer or mallet. Heat the oil in a pan over medium-high heat and add the whole garlic cloves, frying until golden brown and smoky, then remove and set aside. Add the ginger slices to infuse the oil until fragrant, then remove and set aside.
Brown Pork and Fry Sauce
Add the pork to the hot pan and cook until nicely browned on all sides. Stir in the oyster sauce, dark soy sauce, light soy sauce, and sugar, stir-frying for 1 minute until fragrant and well coated.
Braise the Pork
Pour in 500ml of hot water, just enough to cover the pork. Return the browned garlic cloves and ginger slices to the pan. Cover with a lid, lower the heat to medium-low, and simmer gently for 40 minutes until tender and rich.
Finish and Serve
Uncover the pan and stir in the Shaoxing cooking wine and sesame oil. Serve hot over steamed jasmine rice.
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Ingredients
| Pork Ribs | 400g |
| Garlic | 1 head |
| Ginger | 15g |
| Vegetable Oil | 2 tbsp |
| Water | 500ml |
| Oyster Sauce | 2 tbsp |
| Dark Soy Sauce | 2 tbsp |
| Light Soy Sauce | 1 tbsp |
| Sugar | 2 tsp |
| Shaoxing Wine | 1 tbsp |
| Sesame Oil | 1 tsp |
