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Delishar

Char Siew

Print Recipe
Servings: 700
Ingredients Method

Ingredients
  

  • 700 g Pork shoulder butt cut into 1.5 to 2 inch thickness
  • 3 tbsp hoisin sauce
  • 1 tbsp rose wine/hua tiao jiu
  • 2 tsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp kicap manis or sweet soy sauce
  • 2 tbsp sugar
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1/2 tsp chinese 5 spice powder
  • 3 tbsp water
  • dash of pepper
  • few drops of red food colouring optional

Method
 

  1. Marinade meat in all the ingredients overnight.
  2. Heat pan on med-low heat until hot.
  3. Place meat in pan together with all the sauce.
  4. Let it cook for 5 mins with lid locked.
  5. Flip the meat and lock for another 5 mins.
  6. Turn meat over again and lower the lid but do not lock. Lower heat to low.
  7. Let the sauce reduce, turning the meat a couple of times during the process to coat the meat.
  8. Allow the sauce to caramelize and brown a little, or until how you desire.
  9. Serve with remaining sauce drizzled over sliced char siew or on the side.