Auntie Ruby's Char Siew (Pork Collar Version)Sunday, September 11, 2011
My butcher sold me a kilo of pork collar recently.
He took it quietly from beneath his counter, as if it was some kind of illegal contraband.
He insisted that it should be made into Char Siew and not cooked in any other way. "Char Siew only. Promise?" I was more than happy to comply, of course. He had no idea that I am the son of the famous Auntie Ruby. It looked great. "Can I have one more kilo?" "No," he replied. "Just try this out and if you like it, come back and I can give you more."
As the pics below will show you, it came with beautiful marbling.
I have already detailed out ways to cook Char Siew in the wok here and here. So, in this post, it will be more pics than text. There is also a summarised recipe in table format here.
How did the taste go? It was succulent. Being a well-marbled cut, the fat is 'integrated'. It is "wagyu" pork, if you like. The experience is different from Pork Belly CS. It has a more intense flavour and the texture...oh well, how I do I describe it?
I am definitely going back to the butcher for more collars.
Here are more photos. Don't just view it. Siew* it.
Be inspired to come up with this in your own kitchen.
* Means "roast" in Cantonese. What a groaner!
|Wokking away. Here, it has reached the charring stage.|
|Interesting texture and color|
|On the dining table - beautiful.|