Recipe: Easy Char Siu 叉燒 Chinese BBQ Pork

Updated: 24 Apr 2021

I now much prefer braising the Char Siu. And instead of pork belly, the precut pork spare rib strips without rind are more handy too.

Into a pot, add all ingredients. Mix well, set aside for 1 hour. Med heat, do not cover, turning every 15 minutes. Cook till it thickens to sauce. Optional: air fry or bake at 210C for 2-3 minutes to have some char. 

Ingredients:

• 700-900g pork spare rib strips
• 4 tbsp (80g) *Char Siu sauce (used Lee Kum Kee)
• 1 tbsp shaoxing wine
• 1 tbsp soy sauce
• 3 minced garlic
• 1 tbsp oyster sauce
• 2-3 tbsp honey
• enough water to submerge the meat

*may substitute Char Siu sauce with: 20g hoisin sauce + 45g sugar + 1.5 tsp salt 1/4 tsp pepper + 1/2 tsp 5spice + 1 tsp sesame oil + optional 1/4 tsp red food colouring.

12 Nov 2016

Oh mine, oh mine...not enough to share! Will bake more next round...

Char Siu
1. 700g pork belly (rind removed), cut into 2cm strips

Marinate overnight with:

• 4 tbsp (80g) char siu sauce (I like Lee Kum Kee)
• 1 tbsp shaoxing wine
• 1 tbsp soy sauce
• 3 minced garlic

2. arrange pork strips on wire rack
3. bake at 190C for 19 mins, then turn, bake for another 19 mins
4. brush honey on both sides, bake for 2 mins

Dipping sauce (optional)
Into a pan, heat up  1/3 cup of water, 1 tbsp oyster sauce and balance marinate sauce till boil. *and balance honey, if any.