Wok Braised Char Siew – 蜜汁叉燒

Sweet yet savory. Juicy yet crispy. Popular for its versatility, Char Siu can be wrapped in baos, served with wonton noodles and can also to be enjoyed on its own with a plate of steaming rice.

Traditionally roasted in a chinese oven to achieve a charred yet glistening roasted pork. Here’s an easier alternative to recreate Char Siew at home by braising it in a wok then charring it in the oven to achieve the infamous char in Char Siew.

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  • Servings: 4

  • Time: 1 hr 15 mins

  • Skill: Easy


  1. 1kg pork collar

  2. 2 tbsp hoisin sauce

  3. 2 tbsp honey

  4. 2 tbsp light soya sauce

  5. 1 tsp dark soya sauce

  6. 1 tbsp Shaoxing wine

  7. 1 tsp sesame oil

  8. ½ tsp white pepper

  9. 2 tbsp sugar

  10. 150ml water


  1. Place 1 kg pork collar into a bowl.

  2. Pour in 2 tbsp hoisin sauce, 2 tbsp honey, 2 tbsp light soya sauce, 1 tsp dark soya sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, ½ tsp white pepper, 2 tbsp sugar and 150ml water.

  3. Mix well and marinate it for 6 hours or overnight in the fridge.

  4. Transfer meat and marinade into a wok.

  5. Simmer on medium heat for 20 to 30 minutes, with the wok lid on, until meat is tender and gravy caramelised. Stir occasionally to ensure meat is coated with the gravy.

  6. Transfer Char Siew onto a wire rack lined tray.

  7. Grill Char Siew for 4 to 5 minutes on each side in a 250°C grill oven, until char edges form on the meat.

  8. Rest for 10 minutes.

  9. Slice and serve.

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