Ingredients

  • Serves 4-6 people
  • 1 kg fatty pork shoulder

  • 2 tbsp fancy/cooking molasses (substitute with maltose, barley malt syrup or honey)

  • 1 cube red fermented tofu and 4 tsp of the sauce (mashed together)

  • 2 tbsp hoisin sauce

  • 2 cloves garlic (minced)

  • 2 cm ginger (minced)

  • 1 tsp chinese five spice powder

  • 2 tbsp Shaoxing wine (substitute with dry sherry)

  • 2 tbsp honey

  • 1 tsp red food coloring

  • 1 cup cooked white rice

  • 1 tbsp garlic chili sauce

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Recipe Courtesy of
Asian Food Network

Chinese Char Siew

Tender, sweet yet savory, succulent char siew that will excite your taste buds. Impress your family with this intricate dish!
  • Hard
  • 1440 min
  • 35 min
  • 15 min
  • 5 steps
  • 12 Ingredients
  • Hard
  • 5 steps
  • 12 Ingredients
  • 1440 min
  • 35 min
  • 15 min

Instructions

  1. Slice pork shoulders

    • Slice pork shoulders into thin 3 inch strips.

    | This allows your meat to cook faster and absorb marinade more evenly over a wider surface area.



  2. Make marinade

    • In a big bowl, mix fancy molasses, red fermented tofu, hoisin sauce, garlic, ginger, chinese five spice powder, shaoxing wine and 1 tsp red food coloring until well combined.


  3. Marinate pork shoulders

    • Coat the pork shoulder strips with marinade and let it sit in the fridge for at least 24 hours.

    | Do not marinate pork shoulders in the marinade for more than 48 hours as the Shaoxing wine and red fermented tofu can make the end result too salty.

    • Once done marinating, remove the meat from the marinade and place it on a baking tray. Let the pork shoulders sit for 1 hour in room temperature.
    • To the leftover marinade, add honey and mix thoroughly. Set aside for glazing.


  4. Preheat oven and cook marinated pork shoulders

    • Preheat oven to 160°C.
    • Place marinated pork shoulders into the oven and let it cook for 15 minutes before flipping it. Let it cook for another 10 minutes, until it reach 60°C internal temperature.


  5. Glaze pork shoulders

    • When it hits 60°C, remove baking tray from oven and glaze pork shoulders with the leftover marinade
    • Once it hits an internal temperature of around 60°C, remove from the oven and glaze with the leftover marinade, then return to the oven, flipping the meat to prevent burning. Repeat this 3 to 4 times, with 3 minutes in the oven for each time until sticky and slightly burnt.
    • Remove from the oven and let it rest for 20 minutes.


Plate and Serve!

After resting, slice the pork shoulders into 1 cm slices. Transfer to serving plate and serve with cooked white rice and garlic chili sauce on the side.

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Ingredients
  • Serves 4-6 people
  • 1 kg fatty pork shoulder

  • 2 tbsp fancy/cooking molasses (substitute with maltose, barley malt syrup or honey)

  • 1 cube red fermented tofu and 4 tsp of the sauce (mashed together)

  • 2 tbsp hoisin sauce

  • 2 cloves garlic (minced)

  • 2 cm ginger (minced)

  • 1 tsp chinese five spice powder

  • 2 tbsp Shaoxing wine (substitute with dry sherry)

  • 2 tbsp honey

  • 1 tsp red food coloring

  • 1 cup cooked white rice

  • 1 tbsp garlic chili sauce

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