I used to buy char siew from the char siew lady at the market. It is really good char siew, but when I discovered I could make my own char siew for about a quarter of the price, well, being an al cheapo home maker, I decided that it was way better to make my own char siew.
All this time, I made char siew by grilling the meat in the oven. My problem with the char siew that I made was that the meat tended to be dry by the time I managed to get char marks on the meat. I thought there MUST be a way to retain the meat’s natural moisture yet get a nice char on the outside.
Well, I found out how I can do that today!
Lovely reddish moist char siew using no food coloring with bits of char marks here and there. I could have made more char marks if I had wanted to but I was really happy with the results.
The LAM liked it, my mom said it was very good and my two little kids absolutely loved the char siew. That is saying a lot, since they normally would not even go near char siew!
And best of all, this is really very easy to make!
Here’s how.
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 (aka pork collar). I have also seen folks using pork arm pit – 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. Yes it is a lot of liquid but don’t worry, all is good.
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, add a little oil to your wok, then 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.
Can you see how tender and juicy the meat is?
I think I will cook char siew in this way from now. I definitely prefer the resulting char siew which is both tender and moist!
CLICK ON THE IMAGE TO SEE MY AVAILABLE WORKSHOPS!
- 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
- 2 tablespoons oyster sauce, or Hoi sin sauce
- 1 tablespoon Chinese (Shaoxing) wine, or rose wine
- 2 cups (480ml) water
- 2-3 tablespoons oil for searing
- 2-3 tablespoons honey
- 1. 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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Hi, thank you for sharing great recipes! Saw your homemade char siew feel so happy that I no need to bake or grill. Want to try it..Can I omit the shao xing wine please?
yes you can!
Is the honey part of the marinade or only used later when searing the meat?
2 tablespoons for the marinate and 2-3 more for searing the meat.
I m cooking this now , marinated it since yesterday . But after abt 10 min the water gets much lesser ! So I dunno If can last for 45min , just added some water .. But I saw the colour was quite nice alr .. Or maybe my fire was too high . Now I turned it low .. Hope it will turned out well later
Hi Mary no worries, you can always add more liquid if you need to. I hope it turned out well!
Woohoo….i am cooking this tonight! I added some bean paste to the marinate. I used to bake my char siew in oven but very troublesome cos got to open the oven and turn it and also baste the char siew with remaining sauce. I am glad i can cook it in the pan straight away and get more juicy char siew. Thanks for your post!
That is a great idea! I shall try that next time I make this. YUM!
Thanks for sharing this! Sorry, can I check “depending on how tender you want the meat to be”, would shorter or longer time take render the meat more tender?
Hi May cook longer = more tender
Okay! Thanks a lot for your advice! And for sharing your recipe as well! 🙂
Just bought some char Siew meat and thinking if I can cook that without grilling it in the oven. Will definitely try this! Thanks for the recipe
YOu are welcome Daisy 🙂
Hi, made the char siew for dinner tonight and my whole family loves it. Thank you.
That is awesome Catherine! 🙂
Jus made tis char siew for my family n they loved it. Thanks for sharing..n keep sharing your recipes. Is good savings for us since My hubbyis the sole breadwinner now.
I am so glad the recipe was well-received! Merry Christmas and a Happy New Year to you and yours Alice!
Hi
Just want to let you know that the char siew was tender n charred! YUMMS…….
Thanks
I am so happy to hear from you and that your char siew came out good!! 😀
Hi! Diana thank you very much for your post. I am gg to gather the ingredients n give it a try . Your Char Siew really look so pretty.
I will cook tonight thank you for shared your recipe..
have fun cooking! 🙂
Hi, I did this for my family and my colleagues, they love it so much, I have forwarded your webpage to all my friends to reference. Thanks for the recipe sharing.
That is so lovely to hear Alison! Thank you so much for your feedback!
Hi, while cooking the char siew, does the lid need to be on?
Will definitely try your recipe looks very yummylicious!!!
No don’t need cover. Have fun cooking 🙂
Tried and successful!!! My hubby said this is the best pork dish i ever cooked!!!
AWESOMENESS!!! I am so happy for you Lorriane 🙂
Hi, thanks for sharing the recipe.
When searing the pork do I hv to wash the wok 1st? Thx
No you don’t. Just sear.
Been looking at some char siew recipes today. Glad to know that I do not have to use the oven! Been using the ready made sauce several times now. Looking at the reviews, wow this looks like a keeper! Will definitely try soon!
Thanks for sharing
Hope you like it!