Claypot Roast Pork Bean Curd
Why the lengthy pre-amble? Well, I just wanted to pre-empt those of you who might argue that the Char Siew served at Char isn't really Char Siew but roasted Kong Bak. (Braised pork) In Singapore, most Char Siew is quick roasted in a Charcoal oven such that the meat retains some springiness and the fat is still bouncy. The Char Siew here is not like that at all. It is made from pork belly which has undergone 4 different cooking processes over 2 days to transform the fat into the texture of bone marrow fat that is sandwiched between layers of tender meat and encased in a charred, treacly sweet sauce.
It's reminiscent of the Char Siew I had at Overseas Restaurant in KL execept that it is even softer. If you don't like fatty Char Siew, then don't waste your time and money going to Char because half of it will be left on the plate. But if you love the unctuous, smokiness of charred fat, then you'd be in Char Siew paradise!