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Char siu (char siew) is of Cantonese origin where pork meat is marinated in a honey hoisin sauce, and then roast in oven to a charred, savoury, and sticky sweet perfection. If there is a pork recipe that defines Chinese cooking, I think char siu (char siew) would be it.
Add all ingredients in the char siu sauce in a sauce pan.
Heat it up and stir-well until all blended and become slightly thickened and sticky.
It will yield ¾ cup char siu sauce.
Let it cool.
Marinate the pork pieces with ½ cup of the cooked char siu sauce and the chopped garlic for 4 hours or overnight.
Add 1 tablespoon cooking oil into the remaining char siu sauce.
Keep in the fridge.
Roast the char siu thoroughly for 25 minutes in the oven (shake off the excess char siu sauce before roasting).
Use the S-shape hook and hang your char siu at the top layer of the oven, with a roasting pan or aluminum foil sheet at the bottom for the drips.
Brush the remaining char siu sauce while roasting until the char siu are perfectly charred.
Slice the char siu into bite-size pieces and serve immediately with steamed white rice.
Choice of meat – if you love your char siu (char siew) tender, juicy, moist, and a little fatty, use pork belly. If you prefer a meaty char siu (char siew), then go for pork loin.
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