Thursday, 11 March 2010

Char Siew

Char Siew is one of the first few things that I learned how to cook, and able to cook it well :) The important point is to add a lot of sugar, and not be afraid to “burn” the char siew. Before I owned an oven, I actually used aluminium foil to line my wok and to “bake” the char siew in it.


Pork (Pork shoulder or pork collar with a bit of fat)


Sesame oil


Corn flour

Soy sauce

Minced garlic

Oyster Sauce

Chinese Wine


1 tablespoon of sesame oil

1 tablespoon of honey

1 tablespoon of black soya sauce

1 tsp stock or water


1. Marinade the pork with marinate for at least 3 hours, preferable overnight.

2. Turn the pork after a few hours to evenly marinade it.

3. Set the oven temperature to 220 degrees and bake with the foil for 15 mins.

4. Open the foil and bake till the top layer is almost cooked and then turn the meat to the other side.

5. When the meat is almost cooked, spread the glaze on both sides and continue baking until it is almost charred, but not burnt. Keep on turning the meat, glaze and bake for 10 mins.

As I didn't put in any red colourings, the char siew appears more black...

Made some cabbage soup to go with the char siew rice :) Ingredients include pork ribs, cabbage and carrots.

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