Friday, July 21, 2006

Char Siew ~ Bbq Pork

I have tried making char siew from various recipes but this recipe posted by cwl at kc was unusual in that it uses tomato sauce and nam yue. The char siew were really good.

char siu
1½ kg pork belly, cut into thick strips

4 Tbsp oyster sauce
4 Tbsp tomato sauce
3 Tbsp soya sauce
1 tsp sesame oil
3 Tbsp sugar
1 piece red fermented beancurd (nam yue)
1 Tbsp Chinese wine
1 Tbsp five spice powder

a few drops of red colouring

Glaze : 1 tablespoon honey mixed with 1 tablespoon water

1. Marinate pork with marinating sauce overnight or for at least 4 hours.
2. Grill or barbecue the pork basting with leftover marinade and turning often to prevent burning.
3. When pork is cooked, brush with honey glaze, remove and slice.
4. Serve with rice or noodles.

char siew mee
For the authentic char siew 'look', put a few drops of red colouring into the leftover marinade and baste pork with it.

Recipe : cwl @kitchencaper (adapted)


cocoa said...

Tried this recipe over the weekend. It was good. Thanks for sharing.

Sinner said...

Cocoa, thank you for the feedback.

Anonymous said...

I chanced upon your website, and love your cooking recipes!! I miss my hometown food, ever since I moved to the States. I want to try your Char Siew recipe. What is the oven temperature for the Charsiew?

Sinner said...

Hi Jenny,
If you have a bbq, use that - it is easier.

With the oven grill - have it at a very high temperature at the beginning and then maybe turn it down a bit if it is too hot and the pork is burning. No hard and fast rule for the temperature.

Hope this helps. Welcome to the blog.

Anonymous said...

hi Sinner,

i just join your blog and OMG, it is great!!! am moving to Bangladesh and really looking forward to try out ur recipes and really helpful to have all this recipes at hand...

Q: What is five spice powder?

Thank you so much ya...

Sinner said...

Welcome. Thank you for your lovely comment.

I prefer to make my own 5 spice powder. The recipe is here in the blog.

Good luck with your move to Bangladesh.

Anonymous said...

Hi Sinner,
Good morning, I tried this Char Siew last night & it turn out delicious but put the oven temperature at 250 deg at the beginning & reduced it to 200 deg a bit later & it turn out fine. Thank you.

Sinner said...

Hi Delphine, so glad you liked the char siu.
Thanks for the feedback.

Anonymous said...

Hi Sinner,
Would like to seek your help & advice, how long can the premade char siew be kept in the fridge, do I need to put it in the freezer or just is the fridge will do. Thanks.

Sinner said...

Funny you should ask that Delphine. For me, I dare not leave char siew or siew yoke in the fridge. Too tempting! It 'disappears' as though there is a big mouse living in the fridge ;) haha

Joke aside, you can leave cooked char siew in the fridge for a day or two.

Since I dare not leave mine in the fridge, I usually freeze the 'extras' the minute it cools down. For long strips, cut it in half first. That way when you need some for making pau, adding to noodles or just an extra dish on the dining table, you can take out what is needed, defrost in the microwave, then slice.

Anonymous said...

Hi Sinner,
Thank you, for your prompt reply, Ha! Ha!, yes it should not be left in the fridge but mine is a small family, so rather safe. Ya, no time so have to made a day earlier or so, like you said cut a small piece for noodle & I was thinking making chee cheong fun with prawn & char siew before rolling up. Ha! Ha! so find our first then only action. Should have ever ready char siew. Thanks again.

Anonymous said...

if i cook the charsiew on the grill do i wrap it in foil or can i just put it straight on the grill?


Sinner said...

Michelle, cook directly on the grill.

Quinn said...

Love your charsiew recipe. I cooked this in a wok by adding 200ml of water to it and simmer until the sauce dry out. It tasted awesome! Thanks again!!!

Sinner said...

So glad you like the char siu.
Thanks for the feedback.

Anonymous said...

I like to look at your food, wish I could taste them!
Is it ok to use tomato ketchup? Or is it plain tomato sauce?
Chinese Wine as in Shaoxing wine?

Sinner said...

Hi Rose,

Just use whatever you have in your pantry will be fine.

Anonymous said...


is it okay if i substitute the pork with chicken since i don't eat pork..will i get similar taste as the original char siew..thank you


Amy Goh said...


Tried d char siew recipe couple of weeks ago. The taste was great! Was pleasantly surprised with the added fermented bean curd makes the taste unique and yet flavorful. Thank u for all ur wonderful and reliable recipe. Baked your trade me chocolate muffin today. Will only eat tomorrow. Let u know..;)

Sinner said...

Hi Amy,
Glad you liked this char siu recipe. I usually make >2kgs at one go and freeze to use for noodles, fried rice etc !

Would love to hear how your choc muffin turned out :)

Amy Goh said...

Hi, Hi!

I will take your advice. To make more char siew at one go. Maybe I should buy a bigger fridge. Hahaha

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