Char Siew Wontan noodles (ST Hedy)

26 wontans

1 egg (65g)

1 tsp fish sauce

1 tsp light soya sauce

2 Tbs sesame oil

¼ tsp ground white pepper

1 tsp salt

1 tsp sugar

1 Tbs cornflour

300g double-minced pork collar

10g coriander stem, finely sliced

5g spring onion, use 7cm of root end, finely sliced

250g square wonton wrappers

Char siew

960g pork collar

2 tsp light soya sauce

2 Tbs dark soya sauce

1½ Tbs oyster sauce

1½ Tbs fermented soya bean paste

2 Tbs Chinese rice wine

70g sugar

1 tsp salt

120g maltose

3 garlic cloves, minced

METHOD

1. Place the pork collar in a bowl.

Use a thin skewer to pierce the meat.

2. In another bowl, add light soya sauce, dark soya sauce, oyster sauce, fermented soya bean paste, Chinese rice wine, sugar, salt, maltose and minced garlic. Mix well and pour over the pork.

3. Glove up and massage the marinade into the meat.

4. Cover the bowl with clingwrap and place the char siew in the fridge to marinate for three hours.

5. Preheat the oven to 200 deg C for 10 minutes.

6. Place the marinated pork on a wire rack on the baking tray and place in the oven. Roast for 20 minutes at 180 deg C.

7. Turn over the meat, baste and continue to roast for 20 minutes. Repeat this step.

8. Turn over the meat, baste one final time and roast for 15 minutes.

9. Turn off the heat. Let the meat rest for 20 minutes before slicing.

10. Let leftover char siew cool completely, wrap in baking paper and place in a freezer-friendly sealable container. To eat, defrost and heat up in toaster oven.

The wonton and char siew can be stored in the freezer for up to a month.