Grilled Pork Belly with Char Siu and Coffee Sauce Glazed Recipe (with Indonesian Genuine Wild Civet Coffee Essence)

Grilled Pork Belly with Chinese Barbeque Coffee Char Siu Sauce Marinated and Glazed

Grilled Pork Belly with Char Siu and Coffee Sauce Glaze Recipe

Grilled pork belly marinated with coffee char siu sauce recipe is a fushion of chinese char siu barbeque sauce and sticky honey coffee glaze sauce.  Char siu (Chinese: 叉燒 caa siu, literally means “fork-roast”. Char siu also known as chasu, cha siu, cha shao, char siew, babi panggang merah is a popular Cantonese cuisine that marinated pork meat with aromatic reddish sweet seasoning then grilled until throughly cooked. Char siu pork is one of the components of siu mei or  roasted meat combo that used to be served in Cantonese restaurant.  The common halal version of char siu usially using chicken, duck or beef brisket. There’s so many ready to use char siu sauce in a bottle like Lee Kum Kee brand, you can use it if you don’t to mush effort to made it from scratch, use about 8 tbsp  instant char siu sauce and mix it with  about 1/4 cup coffee essence for this recipe.

Recipe Barbequed Pork Belly with Char Siu Honey and Coffee Glaze Sticky Sauce

This honey and coffee glazed barbequed pork belly is got a red shinny sweet and sticky glazed from the caramelized honey within the sauce, bursting fragrance and aromatic flavour from the civet coffee essence and five spice powder. The dish not that special without fruity and tangy sensation from the civet coffee essence. Beside giving extra ummami flavour and aromas,  the coffee essence infact act as tenderizer. the acid also naturally break the protein bond within the meat when you using it to marinade the meat before put it in the griller. Using coffee with your barbeque sauce is quite tricky, too much of it would made your barbeque sauce taste bitter while using less than needed would not given any benefits into it, so use it wisely, 2-4 tbsp for 1 kg of meat is works with my taste buds.

Coffee Glazed Pork Belly with Char Siu Style Barbeque Marinade

Basically, i just mix a reddish sweet char siu sauce with brewed dark civet coffee essence and using it to marinade the pork  belly ovenight before cooking it. I’m using honey, five-spice powder, light and dark soy sauce, hoisin sauce, chinese rice wine and angkak a.k.a yeast rice or red fermented recipe for giving the natural red color. I’m using angkak or red yest rice for many kind of recipe mostly to coloring roast such as my Homemade Roasted Peking Duck Recipe with Crispy Crackling Skin and Chinese Style Roasted Squab or Pigeon. You can purchased the angkak a.k.a red yeast in any chinese groceries or medicine shop nearby your place. The starch within the red yeast rice made your marinade thicken once you cooked it and you didn’t need to add ony of starch to adjust the consistence of your sauce. I’m using 3 tbsp of wild Indonesian civet coffee that brewed with 1 cup of hot water than simmerred until reduced quarter it’s originally volume.

Skewerred Grilled Pork Belly with Char Siu and Coffee Sauce Glaze

Juicy Grilled Pork Belly, with Sweet, Tangy and Aromatic Char Siu and Coffee Glazed

Making this chinese style char siu and coffee marinated pork belly is so easy. First you choose the meaty layered  pork belly from the butcher, pork butt or even baby back ribs will be good too if you want your char siu pork less fatty. Cut the pork belly into 5 cm long with 1- 1.5 inch thickness. The pork belly then marinated overnight in the fridge with the brewed coffee essence and homemade char siu sauce .  I also forked the pork belly meat to made ths marinade penetrated even better inside the meat. Firstly in the morning, i put the marinated pork belly in non sticky pan and bring it all to slowly boil and cover it with lid. Let the pork belly stewed in the civet coffee and char siu sauce for about 10-15 minutes. You may look the marinate looks more red and the sauce consistency is thicken. Right after the pork belly is cool enough to handle, pierced the pork belly with two bamboo skewer within the pork belly to made it easier to handle or flipped around on the griller.

Chinese Char Siu Pork Belly with Deep Fried Mantou Buns

Chinese roast pork used to eaten with carbs, whether inside a steamed bun or mantau/cha siu bao, homemade soft chinese pancakes,with noodles/cha siu mein, or with steaming hot rice/cha siu fan. I preferto served my coffee char siu pork belly inside a homemade deep fried mantou buns and add some jullienned greens veggies like carrot, scallion, and mung bean sprout and local aromatic herbs called  daun kenikir. To enhanced the flavour, nothing better than chopped birds eye chilles over it.

Coffee Marinated Grilled Pork Belly

Finger Licking Good Barbequed Pork belly with Coffee Char Siew Sauce

This coffee glazed grilled pork isn’t special if i didn’t use genuin wild Indonesian civet coffee that i brought from my hometown, Muara Dua, South Sumatra Province. Civet coffee or locally known as kopi luwak is a coffee have been eaten, digested and defecated by the Asian palm civet (Paradoxurus hermaphroditus). Sounds icky, but wait until you taste it and know that it’s got a title the most expensive coffee in the world with more than 400 USD/kg price tag. Genuin Indonesian wild civet coffee is real when it’s collected from wild civet droppping. If you found Indonesian civet coffee that tagged less than 200 USD per kilo , it must be civet coffee comes from cruelty farm raised and batterry caged civet that feed with cofee beans.  The local civet coffee hunter told me that the unsuffecient ammount of supply with fluctuative stock while the demand is always high rockets the wild civets coffee price tag. Local wild civet cofee hunter rewarded with 30-40 USD/kg and then local collector used to sold it to international trader for at least 200-400 USD/kg after washed from the dirt and shit, hulled and then sun drained it. The biggest toke or local civet coffee colletor in my hometown can fullfilling the minimum 100 kg quota for about 3-6 months depending on the season.

Indonesian Wild Civet Coffee a.k.a Kopi Luwak Asli Indonesia

Then why Indonesian wild civet coffee is so special ? The wild civet eats the best qualities and the ripest coffee berries, then the fleshy pulp digested while the fermentation did the magic to the coffee bean;  proteolytic enzymes seep into the beans, break some protein chains and shorter peptides and more free amino acids and made the coffee taste even better. Luckily, my father’s friend is a genuin wild civet coffee trader is too kind to take me with his civet cofee hunter crews to foraging the prescious poops . Hopefully, i’m gonna post about it as soon as possible.  The hillarious and life time experiments climbing up hill then down hill for several times in traditional coffee plantation looking for a prescious poop.  Right before i’m gonna said good bye to the crews, the  leader of the civet coffee hunter was given me about 1 kg of our wild civet coffee for free (HALLELUYA!!! HALLELUYA!!! HALLELUYA!!! themed song playing). Eversince i’m to scared to processed it by myself, i ask the local coffee store to washed, hulled and then roast it for me. You won’t believe how good it’s smells while the coffee shops employee roast the beans in a traditional rotisserie metal tong that filled with some beach sand and then rotate it over mangoo wood flames.

Resep Sate Babi Panggang Manis Bumbu Merah Char Siu

In Indonesia, we used to called char siu as babi panggang merah literrary grilled pork with red spice/reddish pork roast simply because the pork roast got red color. Others called it sate babi manis or skewerred pork with sweet  barbeque seasoning.  Among batakness descent, we used simplified char siu as babi panggang cina or chinese style roasted pork, it’s a common topping for bakmi Pematang Siantar; a curled tiny noodle served from Pematang Siantar region in North Sumatra Province. Otherwise, in chinese Indonesian community, char siu used to be served over nasi campur or  hainamese-style mixed rice

Grilled Pork Belly with Chinese Coffee and CHar Siu Sauce Marinated and Glazed Recipe:

• 1 kg pork belly, cut 3 inches long and 1 inch thick
• salt and pepper to taste
• 1 cup water for stewing the pork belly

Char Siu or Char Siew Coffee Marinade/BBQ sauce Recipe:

• 3 tbsp wild civet coffee powder, brewed with 1 cup hot water then simmer until thicken into quarter , strained with fine sieve, set aside
• 2 tbsp honey or maltose
• 1 tbsp five spice powder
• 2 tbsp angkak or powderred chinese red yeast rice,
• 2 tbsp light soy sauce
• 4 tbsp chinese cooking wine
• 1 tsp dark soy sauce
• 2 tbsp hoisin sauce*optional
• 2 tbsp oyster sauce*optional
• 1 whole star anise*optional
• ½tbsp salt
• 1 tbsp garlic powder

How to Made Grilled Pork Belly with Chinese Coffee and CHar Siu Sauce Marinated and Glazed Recipe

• Mix all the coffee char siu barbeque sauce in a glass bowl
• Slice the pork belly along the grain to 1 inch thick slices and mix it well with the charsiu coffee marinade sauce

Marinade The Pork Belly with Civet Coffee Essence and Char Siu Sauce

• Cover the mixture with cling wrap and let it marinade overnight in the fridge
• Firstly in the morning, put  the cofee marinated pork belly in a non stick pan, add 1 cup water and bring it to slowly boil, cover it with lid and turning once after 5 minutes then continue to stewed it until all liquid completely evaporated, set aside.

Slowly Boil The Marinated Pork Belly Until All Liquid Evaporated

• Once the pork belly is cool enough to handle, put the pork belly in two wooden skewer

Skewerred Char Siu and Cofee Sauce Pork Belly

• Put the skewered coffee char siu sauce pork belly over medium low heat griller and flip it several times until it throughly cooked and the fat it’s rendered and the meat is still moist
• Served the coffee char siu barbequed pork belly with steaming hot rice or chinese mantou buns with jullienned veggies.

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Indonesian Beef Rendang Recipe, Resep Rendang Padang Khas Minangkabau Step by Step

Indonesian Beef Rendang from Minangkabau, Padang

Resep Rendang Daging Sapi ala Sajian Sedap  (Indonesian Beef Rendang) is featured in IDFB Challange  Kreasi Dapur Bersama Sajian Sedap. This event is a presented by Indonesian Food Blogger incoorpotared with  Sajian Sedap.  Sajian Sedap.Com is a collaboration website of Sedap Megazine and Saji Tabloid which provide many selection of trusted and tested recipe, culinary reviews, kitchen dictionary, cooking recipes, tips and tricks from all over the world including authentic recipe from all of ethnic cuisine throughout Indonesian archipelago and i proudly said that my Sajian Sedap reference is pretty much authentic. You can download the E-Magazine of Saji/Sedap in  Newsstand like Scoop, Wayang Force, SCANIE, Indobooks, SPEEDUP, or Mahoni, it’s a one stop culinary website.

Beef Rendang along with Nasi Goreng in one of the most popular Indonesian dish through out the world. CNN even established rendang as number one of from World’s 50 Most Delicious Foods’ list. I’ve been posted about Kalio (Wet Rendang) recipe before, slightly different with kalio, rendang cooked in longer period, where the coconut milk has completely evaporated and caramelized onto  a dark brown or almost black color. Another difference beetween rendang and kalio is  people like to add kelapa sangrai tumbuk or toasted grated coconut to the rendang but  rarely to the kalio.  Rendang is one of the characteristic foods of Minangkabau descent and Sumatra’s culture, it is served at ceremonial occasions and to honour guest. Even we celebrate christmas with rendang and lontong or rice cake in thin coconut curry as a influenced from moslem communities. Just like blackforest and even christmas log cake that served during the Ied.

Rendang daging sapi is a dry version of kalio or stewed beef  or any meat  in heavy coconut curry, it’s coconut milk  almost perfectly caramelized. Rendang in abroad like in England or Holland is actually kalio. This dish is also popular in Malaysia, Singapore, Brunei, the southern Philippines and southern Thailand. Just like in Europe, Malaysian and Singaporean rendang is more like kalio which is lighter in color and taste compared to its Minang counterpart. The other difference of rendang and kalio is amount the oil dripping. Rendang got less dripping than kalio because when you keep stirring and continue to slowly cook the kalio, the oil dripping is absorbed to the spice and “fried” the spice into dried and caramelized

Indonesian Spicy Beef Rendang Recipe

In Minangkabau culinary tradition, there are stages on cooking meat in spicy coconut milk. Its category is according to the liquid content in cooked coconut milk, ranges from the soupy most wet to the most dry: Gulai — Kalio — Rendang. The ingredients of gulai, kalio and rendang is almost identical with the exceptions that gulai usually uses less red chilli pepper and got more turmeric, while rendang uses richer spices. If pieces of meat are cooked in spicy coconut milk and the process stopped right when the meat is done and the coconut milk has reached its boiling point, you have gulai. If the process continues well until the coconut milk is partly evaporated with brownish colored meats, then you have kalio. When the process continued hours more until the liquid completely evaporated and the color turns to dark brown almost black in color, then you have rendang. According to this notions, the real rendang is those with less liquid contents. The colors also indicate the differences; gulai have light yellow color, kalio is brown, and rendang is dark brown. However, today there are two kinds of rendangs commonly found: dried and wet. Here step by step pictorial of Indonesian rendang doness.

Step by Step Rendang Recipe: 1 Hour Cooked Rendang (Gulai), the oil and the spice paste is incoorporated

Step by Step Rendang Recipe: 2 Hours Cooked Rendang (Kalio), the oil and the spice paste is separated, note the pale brown color

Step by Step Rendang Recipe: 2 Hours and 45 Minutes Cooked Rendang, the spice paste is brown but not yet sufficienly caramelized

Step by Step Rendang Recipe: 3 Hours and 15 Minutes Cooked Rendang, the oil is dripping off from the spice paste

Step by Step Rendang Recipe: 4 Hours Cooked Rendang, fused through the spice paste and sufficiently dark caramelized(Already Done)

Rendang Daging Padang Pedas Kering Khas Minangkabau ala Sajian Sedap

Rendang is rich in spices. Along with the main meat ingredient, rendang uses coconut milk and a paste of mixed ground spices, which includes ginger, galangal, turmeric leaves, lemon grass, garlic, shallot, chillies and other spices. This spice mixture is called pemasak in Minangkabau. Traditional Padangnese rendang takes about 4 hours to cook, not like kalio that requires  about half times from rendang. The meat pieces are slowly cooked in coconut milk and spices at precisely the right temperature until almost all the liquid is gone, allowing the meat to absorb the condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. During the process, the meat should be slowly and carefully stirred in the spicy coconut milk mixture and turned over without ruining the meat well until all the liquids have evaporated and compeletely caramelized. Just make sure you scrape well the rendang mixture from the bottom of the wok pan to prevent it sticky to the bottom of the wok pan and got burned.

Several tricks for making a delicius indonesian beef rendang is chosing the correct ingredients. The best cut of beef for making rendang is lean muscle cut like silverside beef or daging gandik in bahasa Indonesia, the other optional cut for making beef rendang is topside or even brisket.  Silverside has regular and relatives long muscle fibers or grain, cut it along the muscle fibers or not cut it agains the muscle fibers for making  a fleshy beef rendang.  Freshly squeezed coconut milk from fresh grated coconut is always be the first choise for making beef rendang recipe, but you can use the canned coconut milk too.Make sure you choose the natural canned coconut milk, without any stabilizer and preservatives or your rendang will got clumped. Choose the matured coconut to get more creamy coconut milk and it makes more savoury rendang. My family used to using a fresh chilli, garlic, shallots, turmeric and another ingredients instead the alrealy prosessed or dried powdered from store brought for making a kicking rendang and tagged as “mother in law impressed” dish.

Taste is a about personal preference, add what ever suits within your taste buds acoording to the recipe on  Sajian Sedap. I supposed to review the Resep Rendang Daging ala Sajian Sedap, well i think eversince i love everythings hot and spicy, so i put lotta more chilies on my rendang spice paste for  kicking hot and spicy beef rendang. More coconut milk make a better rendang for my experienced, 3 matured coconut is actually enough for 500 grams of meat for rendang, but i think mine going well with only 4 coconut for 1 kg of meat.

Resep rendang Daging ala Sajian Sedap, Here the Original Recipe

Indonesian Beef Rendang Recipe:

Ingredients:

• 1 kg silverside beef (daging gandik sapi) , cut 4x4x2 cm along the meat fibers
• 2 Indonesian bay leaves (daun salam) 
• 3 kaffir lime leaves(daun jeruk purut), deveined
• 4 lemongrass (sereh), bruised and tied up
•  3 Liters coconut milk (santan) from 4 matured coconut or 600 ml canned coconut milk
• 1 turmeric leaves (daun kunyit), tided up
• 2 cup water (air), in case you needed
• 4 tbsp vegetable oil (minyak sayur)

Indonesian Rendang Spice Paste :

• 20 shallots (bawang merah)
• 12 cloves garlic (bawang putih)
• 250 gr red chillies or cayenne pepper (cabe merah)
• 3 tbsp HOMEMADE GARAM MASALA SPICE MIXTURE (bumbu rendang/ bubuk kari)
• 4 cm ginger (jahe)
• 3 cm galagal (laos)
• 4 cm turmeric (kunyit)
• 4 candlenuts (kemiri)
• 4 dried sliced Garcinia xanthochymus fruit (asam kandis)
• 10 cloves (cengkeh)
• 4 green cardamon (kapol/kapulaga hijau india)
• salt to taste

Instruction :

How to Make Indonesian Beef Rendang:

• Heat up the oil, saute the spice paste with a low heat until the spice is throughly cooked. Visual aspect is the key! the oil is slowly separated and formed in the edge.

• Pour about  200 ml coconut milk, add lemongrass, kaffir lime leaves, bay leaves and turmeric leaves, let it boil and slightly evaporated

• Continue stirring the mixture until the oil is separated or driven off from the mixture

• Add beef meat. Stir another 15 minutes until the meat is throughly cooked

• Pour the remaining coconut oil and water, bring to boil

• Simmer  and continue to stir it gently until the  broth is thicken.

• You may see  the oil id driven out from the sauce after cooked for 2 hours, its called kalio

• Continue stirring and cook the kalio until you’ve got rendang with a nice dark brown or black color (see the pictorial above), add more water if necessery to prevent the rendang got burned.
• Discard the lemongrass, bay leaves and kaffir lime leaves.
• Serve the beef rendang with steaming hot rice

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