Char Siew 叉燒

This is for the MEAT lovers. Char Siew can really be legendary when done well, but the best part of it is that cooking it is REALLY simple too!

(No we’re not talking about using bottled sauces nahhh)

Us MeatMen wanted to do a dish that went well with our beer-guzzling ways, so we set out to make this happen… but what happened is that we had to redo this for THREE times cuz we ate it all up before shooting it. Oops. Yes it’s that’s awesome when you marinate it with the sauces and glaze it with honey.. YUM.

So let’s stop the talking and start the drinking, and bring the beer!

Char Siew
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Ingredients
  1. - 2kg of pork shoulder
  2. - 2 tbps of five spice powder
  3. - 2 tbsp of white pepper
  4. - 3 tbsp of sugar
  5. - 4 tbsp of light soy sauce
  6. - 2 tbsp of dark soy sauce
  7. - 3 tbsp oyster sauce
  8. - 3 tbsp taucheo (beanpaste)
  9. - 2 tbsp chinese rice wine
  10. - 8 tbsp of honey
Instructions
  1. 1. Cut 2kg of pork shoulder
  2. 2. Add the five spice powder, white pepper, sugar, light soy sauce, dark soy sauce, oyster sauce, taucheo (beanpaste, chinese rice wine, honey and mix them up even with your hands.
  3. 3. Cover and let it marinate in the fridge overnight
  4. 4. On the next day, lay out the meat on an oven wire rack
  5. 5. Roast them in 2 batches, for 15 mins in an 180 degrees celsius oven
  6. 6. When done brush marinate sauce on meat
  7. 7. Then back in the oven again for another 15 minutes
  8. 8. Once done, drool!
The MeatMen http://themeatmen.sg/

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the meatmen

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12 Comments

  1. Bryan 3 years ago

    Hi, Perfect recipe! Just curious, the taucheo (beanpaste) you use, is it the sweet or salty one? Can I use Pork Belly…will it be juicy and tender (especially the skin area)?

    Thank you

    Bryan

    • the meatmen Author 3 years ago

      Hi Bryan, its the salty one.

      • hey there..gosh, making char siew is so tniirg!! it takes so long to marinate (ok i am impatient) and i cooked it using my toaster after i boil the mixture for just 5 mins and the pot was getting black.. i panicked and put the meat and marinate into a aluminium container and toasted it in toaster. I modified it a bit.. i used tomato sauce to give it the red colour.. it works very well!it was tniirg but a good experience… =) thanks for sharing your receipe!!!

  2. SHAUN 2 years ago

    Recipe looks yummy! Like the look of the website too… Could I check is the oven on “top element” only, “both top and elements” or on “Grill mode”? I’m guessing grill….. thanks

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  4. Thanks for this great recipe! I used pork loin today and did it BBQ style. Turned out great tasting and just a bit dry (due to lean pork loin) but eaten with the marinade sauce is just right. I might put a tray of water in the bbq next time and use pork shoulder or belly.

  5. Michelle 6 months ago

    Hi can I use japanese miso instead of tau cheo?

    • the meatmen Author 6 months ago

      you can try it out, we haven’t do it that way before

  6. Gladys 6 months ago

    Will Lee kum Kee mapo sauce (chilli bean paste) work in place of tau cheo?(;

    Also, how do I cook the rest of the leftover marinade (to drizzle over rice?

    Thank you!!!(:

    • the meatmen Author 6 months ago

      hmm not to sure about the replacement of the chili bean paste to tau cheo, would have to try in order to know, as for the marinade you can bring it to boil in a pot and reduce it slightly and thicken it with cornstarch solution after that.

  7. Kiara in Colorado 5 months ago

    Hi!

    This recipe looks great and I can’t wait to try it. What is the marinade with which you brushed the char siew at the end of the video? Is it the same mixture that you soaked the meat in overnight, or is it something else entirely different? If the marinade is something different, could you please post the recipe? Thanks!

  8. Hi Lee Lee, I tried your method of mkniag char siew and it’s so good. No need to grill and dirty the oven with all the splatters. I couldn’t find pork belly, so I used shoulder blade. After cooking the marinade, there were lots of scum which I sieved and kept only the liquid. We had char siew fan and then diced the rest for char siew bun fillings, made charn bao using your sweet bread dough recipe. Your recipes are really good.Thanks for sharing.

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