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Sunday, March 28, 2010

Char Siu Pork

So i’ve been wanting to make Char Siu Pork for a long time but have not tried yet. so. i’ve managed to get a nice piece of pork neck/shoulder from the butcher 2 weeks ago. Nice amount of meat with fat – not too much though.

So, i found a recipe from RasaMalaysia for BBQ Pork.

I followed it very much to the T and it was quite perfect.

Doesn’t look too bad eh.

It is extraordinarily easy to make. and if you’re hesitating, you should not.


400g Pork Neck/Shoulder
3-4 cloves of Garlic, finely chopped
1 1/2 tbsp oil (I used onion oil which i made by frying small red onions)

Char Siew Sauce

1 1/2 tbsp Maltose
1 1/2 tbsp Honey 
(I didn’t have Maltose on hand, so i used 3 tbsp of raw Australian honey)
1 1/2 tbsp Hoisin Sauce
1 1/2 tbsp soy sauce
1 tbsp Hua Diao Wine
3-4 dashes of white pepper powder
1/2 tsp five spice powder
1/2 tsp black sesame oil



Make the Char Siew sauce first.

Place all the ingredients for the Char Siew Sauce in a small saucepan. Be careful when heating it as the sauce will bubble and might go over if you’re not careful – and you totally don’t want that happening since it’s sticky and sweet.

It should become well mixed and ever so thicken and sticky. Take the pot off the heat and let it cool down. It’s going to be the marinate for the pork – so you don’t want to cook the pork by pouring hot liquid on it.

My pork was a long strip. So i sliced it up into 5 portions so that i can better handle and cook it.


When its cooled, marinate the pork with 2/3 of the char siew sauce and the chopped garlic. It is best to marinate overnight. I marinated it for about approx 24 hours.

In the remaining char siew sauce, i added in 1 1/2 tbsp of onion oil and kept it covered in the fridge.


Preheat your oven to 170 degrees.

Roast the char siew for 15 minutes, ensuring that the pork does not bring along a big amount of liquid.

(RasaMalaysia does this differently – but i don’t have what she does, so i adapted)

In a lightly oiled grill pan. grill the pieces of pork till charred while basting it with the char siew sauce + onion oil mixture. Don’t use it all up.

The thing to be very careful here is that with honey burns and blackens quickly. So be very careful. and try to not use too high a heat.

I realised that my pork itself wasn’t charred. Rather, it was the sauce that had charred. The pork should be quite cooked in the oven since it was sliced into smaller pieces.

When cooked, place on a plate to rest the meat for a while. then slice into thin slices.

Fish made a sauce to go with the char siew since more sauce is always better. You can just pour the sauce directly or you could follow fish.

He heated up the sauce, added extra Hua Diao Wine and Hoisin sauce. that’s why the extra sauce in the first picture.

I hope you guys try it. It is seriously good. and really simple.

Happy Eating!

1 comment:

  1. Oooh, looks so good. I like it. I never tried pork shoulder, good idea. :)