Char Siu-Style Dog Meat

Name: Char Siu-Style Dog Meat
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Chinese
Ingredients: 1 block (about 1 kg) Dog leg meat (soak in cold water for half a day, drain, and wipe clean with a dry cloth); 150 g Soaked winter bamboo shoots; 250 g Carrots (wash, peel, and cut into slices the same size as the dog meat); 25 g Scallions (peel, wash, and cut into segments); 25 g Water chestnut starch slurry (for thickening); 15 g Ginger (peel, wash, and slice); 150 ml Dog bone broth; 7.5 g Soy sauce; 25 g Cooking wine; 12.5 g White sugar; 2.5 g White pepper powder; 10 g Fine salt; 15 g Roasted sesame seeds

Korean-style dish: dog meat slices layered alternately with carrot and winter bamboo shoot slices, then steamed to form a sunflower shape. Tender and flavorful.

1h 40m

Easy

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Ingredients

Dog leg meat (soak in cold water for half a day, drain, and wipe clean with a dry cloth) 1 block (about 1 kg)

Soaked winter bamboo shoots 150 g

Carrots (wash, peel, and cut into slices the same size as the dog meat) 250 g

Scallions (peel, wash, and cut into segments) 25 g

Water chestnut starch slurry (for thickening) 25 g

Ginger (peel, wash, and slice) 15 g

Dog bone broth 150 ml

Soy sauce 7.5 g

Cooking wine 25 g

White sugar 12.5 g

White pepper powder 2.5 g

Fine salt 10 g

Roasted sesame seeds 15 g

Instructions

Soaking and Boiling

Soak the dog leg meat in cold water for half a day. Remove, drain well, and wipe clean with a dry cloth. Place in a pot of boiling water and cook through, then remove, rinse, and let cool.

Cutting and Prepping Ingredients

Cut the dog meat into slices 5 cm long, 2.5 cm wide, and 0.4 cm (4 mm) thick. Wash and peel the carrots, then cut into slices the same size as the dog meat. Use small mushrooms whole; halve any larger ones. Peel, wash, and cut the scallions into segments. Peel, wash, and slice the ginger.

Blanching the Mushrooms

Blanch the mushrooms in boiling water until tender, then remove, refresh with cold water, and squeeze out the excess water.

Arranging and Steaming

Arrange the ingredients in a deep plate in an alternating pattern: one slice of dog meat, one slice of carrot, one mushroom (arranged-side down). Place the leftover dog meat scraps and remaining ingredients on top, mounding them in the center. Combine the cooking wine, soy sauce, dog bone broth, fine salt, white sugar, white pepper, and roasted sesame seeds into a sauce and pour it over the meat in the plate. Add the scallions and ginger on top, then steam over high heat for 40 minutes.

Thickening and Pouring the Sauce

Once the meat is steamed until very tender, remove and discard the scallions and ginger. Invert the meat onto another plate. Pour the cooking liquid into a saucepan (add more broth and seasonings if needed), adjust the seasoning, and thicken lightly with the starch slurry. Pour over the meat and serve.