Spell it however you like, call it what you want, char siu is char siu.
There’s a million ways of making it and a ton of different recipes out there, and probably lots of different ingredients too.
I came up with this recipe because I live in a place where there’s only 1 chinese restaurant/takeaway in town (!!!!!!!!!!!).
It’s simple and you can cook it in a pot, you don’t even have to bake it in the oven!
So without further ado, here’s my take on it.
Hint: Recipe video at the end of the post
- 180ml Rose wine (not Rosé wine)
- 5 tablespoons of dark soy sauce
- 5 tablespoons of sugar
- 3 tablespoons of honey
- half teaspoon of white pepper
- 1 teaspoon of 5 spice powder
- I used 1.123kg of pork scotch steak cuts (easy to get from the supermarket) but you could probably use up to 1.3kg of any (boneless) pork – the fattier the better, but probably not pork belly
Makes about 6-8 portions depending on how much you might care to have 😉
Other ingredients (optional):
- Bok choy or mustard greens (kailan)
- In a large bowl/pot, mix up all of the Marinade ingredients except for the pork.
- Put pork into the mixture, mix around, and marinade for about 30 minutes.
- [Optional step] Meanwhile you can prep your other ingredients:
- wash and cut the vegetables to prep for blanching.
- maybe chop up some spring onions to serve with.
- or you could even boil up a vegetable soup (eg my childhood “ABC soup” of tomato, carrots, onions and potatoes in a chicken or pork stock) instead of having blanched vegetables.
- yeah I’m just making stuff up now to fill up the marinade time lol
- Once marinated for at least 30 minutes, cook the pork over low to medium heat for 15-20 minutes.
Keep checking at least every 10 minutes, and turn the pieces over to make sure all sides are covered in the sauce.
- While cooking the pork, start cooking the rice (according to packet instructions) so that you don’t have to wait too long to put everything together at the end.
- Once the pork is about cooked (after step 3), turn up the heat (between medium and high) and let it boil for 10 minutes, down to a syrupy glaze.
Keep a close eye on it though. If there isn’t much liquid left after the first 20 minutes, you’ll need less cooking time here as you don’t want to dry up the sauce and the pork. And remember the sugar in the sauce, if you overcook it, it will burn VERY quickly!
- Blanch the vegetables now:
To a pot of hot water, add a teaspoon of salt when it comes to boil; put in the vegetables (stems first) for 10-15 seconds, remove and rinse under cold tap water.
Put the vegetables back into the hot water for 10 seconds to warm up just before serving.
- Blanch the vegetables now:
- Once done with step 4, remove the pork pieces from the pot, and let them rest for a few minutes or it will be too hot and soft to touch.
Then, slice it up to serve on a bed of rice and blanched vegetables. Drizzle some of the sauce on the char siu.
- Serve with spring onion, or soup, or chilli sauce, or freshly cut chilli, or all of it. Or just have it on it’s delicious lonesome.
ENJOY this receipe guys, and show me pics!!! Tag me @thenoodl and #thenoodl on Instagram 😉
Char’s Char Siu Recipe: