1kg (2.2lb) pork shoulder/ belly/ collar
1 teaspoon salt
1 teaspoon sesame oil
1 teaspoon dark soy sauce
1 teaspoon white pepper
2 tablespoons honey
2 tablespoons sugar / Maltose / Honey
2 tablespoons oyster sauce, or Hoi sin sauce
1 tablespoon Chinese (Shaoxing) wine, or rose wine
2 cups (480ml) water
plus+ extra ingredients:
1 tsp five-spice powder
2 cloves garlic, minced
2-3 tablespoons oil for searing
2-3 tablespoons honey
- Start with your preferred cut of meat. If you like your char siew to be more fatty, use the belly. If you prefer it to be leaner, use pork shoulder. I have also seen folks using pork collar - I think I shall give that a try the next time I make this. For today's char siew, I used pork shoulder.
- To make the marinade, place all the ingredients in a bowl. Whisk to combine.
- Pour the marinade over the pork.
- Place this in an air tight container then into the fridge to marinate for at least 4 hours, but preferable over night.
- When you are ready to cook, transfer the meat and all the marinade into the wok.
- Cook, on medium heat for about 45 minutes to an hour, depending on how tender you like the meat to be. Turn the meat at (roughly) 10-minute intervals, and add more water if necessary.
- Once the meat is near the tenderness that you like, continue cooking until the liquid has reduced. If there is too much liquid, you can remove some. Turn off the heat, and transfer the meat into a bowl.
- Use a ladle to remove most of the liquid.
- Place the liquid in a small heavy-bottom saucepan. Boil the liquid until a thick, syrupy char siew sauce remains. You can serve this with the char siew later.
- Turn the heat to medium high. Add a little oil to the wok. Place the meat back into the wok.
- Drizzle honey on the pork.
- Flip the meat and sear it. You can adjust the amount of honey and how much char marks you want according to your preference.
- Once both sides have been seared, the char siew is done.
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