char sui pork recipe
Char Siu Pork Recipe
by Liv

Char Siu Pork Recipe

Apr 8, 2010 | Chinese Food, Recipes, Taiwanese Food | 13 comments

char siu pork

A couple weeks ago, my husband’s co-workers asked for a recipe for making Char Siu Pork’s. Over the years I have collected so many different cooking methods for this dish and this is the recipe I chose but I’ve changed some of the seasonings of it. Especially as I can’t find the red food colouring so I decided to eliminate it from my recipe.

I know some people must think: “Why don’t you just use Char Siu Sauce from Chinese supermarket? Why make marinade by yourself?”. But this is part of fun for cooking food by yourself at home! What’s the point that everyone use the same brand of pre-made sauce to marinade the meat and cook the same flavour like other people do? I think that’s so lame! So, I decided to make the marinade myself and brought the flavour into the marinade based of my memories of chair siu pork in my home country.

Let’s get your hands dirty with all the seasoning and enjoy the smell of roast char siu pork.

Credit: These photos were taken by Chris at Chris Radley Photography

how to make char siu pork
how to make char siu pork
how to make char siu pork

 

Char Siu Pork

Course Main Dish
Prep Time 1 day
Cook Time 1 hour
Total Time 1 day 1 hour
Servings 2 people

Ingredients

Ingredients

  • 800 g pork shoulder for roast, cut into 3cm long slices

Seasonings

  • 50 g rice wine or Shaoxing rice wine
  • 70 g soy sauce
  • 50 g sugar I like to use brown sugar
  • 2 tbsp malt syrup you can use honey instead
  • 1 tsp salt
  • 2 spring onions cut 3cm lengthways
  • 4 cloves garlic crushed
  • 2 tbsp hoisin sauce
  • 2 star anises
  • 1 tsp five spices powder
  • 1 tangerine peel available in Chinese supermarkets
  • 1 tbsp sesame oil
  • 40 g oyster sauce

Instructions

  1. Mix all the seasonings together and marinade the pork shoulder slices for 24 hours at least.
  2. Pre-heat the oven to 180C and roast the pork slices until the edges look a little bit burnt. *Please brush the marinade mixture on the pork every 10-15 minutes.

Recipe Notes

I kept half of the char siu pork I made for a Yangzhou fried rice dish I made which I will upload in my next blog post

 

By Liv

Illustrator by day, home chef at night. I worked as a professional chef for many years but now I draw for a living. I now cook just for the love of cooking. The recipes on this website are all influenced by things I have eaten in different locations around the world.

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13 Comments

  1. Cynthia

    Mmmmmm… one of my favorite dishes in Hawaii! Now that I am on the mainland, I need to learn to make it for myself.

    Reply
    • admin

      Hello Cynthia,
      I’m glad that my recipe that help and I hope you have fun cooking Char siu pork.
      Have a nice day and please tell me how’s it going with cooking your own char siu pork.

      Reply
  2. andrea

    hey im your husbands co workers wife, lol also a chef. neil gave me this website last night going to try a few of these recipes they look great.

    Reply
    • admin

      Hello Andrea,
      How are you?
      Thank you for your comment and I hope you will have fun in the kitchen.

      Reply
  3. Emily

    Hi Liv,

    Your char siu pork looks like the ones in the restaurant, I bet it tastes awesome!
    Personally, I’d prefer without the red coloring, more organic looking 😛 By the way, congrats on Top 9 on Foodbuzz!

    Reply
    • admin

      Hi Emily,
      Many thanks for your comment. This char siu pork is really easy to make at home. I hope you will enjoy my recipe and try to make some char siu pork at home. 🙂

      Reply
  4. Joyce

    Hi Liv,
    I am enjoying reading your recipes and the stories behind them. I saw your recipe for Char Siu Pork in October but did not have time to copy it down. Today I came back to look for it, but can only see the photo and the comments. Could you please re-post the recipe? Thank you!

    Reply
    • admin

      Hello Joyce,
      Sorry about that, I already fixed the problem now. 🙂

      Reply
      • Joyce

        Thank you so much! I will look for Ho shing sauce and tangerine peel next time I go to the Chinese store, then I will be all set to try making this myself.

        Reply
        • admin

          Hi Joyce,
          You’re welcome. 🙂 I think Ho shing sauce shouldn’t be big problem, it’s a really popular sauce in Chinese cuisine. You can make tangerine peel at home if you really can’t find it. You could buy some tangerine and pre-heat your oven in really low temperature. Place the tangerine peel on a baking tray and put it in oven. Use the low heat to dry the tangerine peel. I tried to use this way with my mother when I lived at home. It actually works really well.

          Reply
  5. A. Chen

    How many grams of oyster sauce/sugar/soy sauce etc. are in a tablespoon?

    Reply
  6. gkstr

    Hello, this dish looks amazing and I’d love to try it!
    I’m familiar with all the ingredients save one: “Ho shing sauce.” Please, can you elaborate on what this is?

    Reply

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