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!

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  • Servings: 6

  • Time: 30 min

  • Skill: Easy

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

  11. 2kg of pork shoulder

  12. 2 tbps of five spice powder

  13. 2 tbsp of white pepper

  14. 3 tbsp of sugar

  15. 4 tbsp of light soy sauce

  16. 2 tbsp of dark soy sauce

  17. 3 tbsp oyster sauce

  18. 3 tbsp taucheo (beanpaste)

  19. 2 tbsp chinese rice wine

  20. 8 tbsp of honey

Instructions

  1. Cut 2kg of pork shoulder

  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. Cover and let it marinate in the fridge overnight

  4. On the next day, lay out the meat on an oven wire rack

  5. Roast them in 2 batches, for 15 mins in an 180 degrees celsius oven

  6. When done brush marinate sauce on meat

  7. Then back in the oven again for another 15 minutes

  8. Once done, drool!

  9. Cut 2kg of pork shoulder

  10. 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

  11. Cover and let it marinate in the fridge overnight

  12. On the next day, lay out the meat on an oven wire rack

  13. Roast them in 2 batches, for 15 mins in an 180 degrees celsius oven

  14. When done brush marinate sauce on meat

  15. Then back in the oven again for another 15 minutes

  16. Once done, drool!