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Char Siew

Servings 700


  • 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


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