I had tried a few ways to cook Char Siew and I still prefer to do it over the stove – wok way.
The pork retains the tenderness and the charring just complete the bite in the mouth. Have it with steamed rice or wanton mee or even on its own. I am using pork belly today.
1kg 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 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. To make the marinade, place all the ingredients in a bowl. Whisk to combine.
2. Pour the marinade over the pork.
3. Place this in an air tight container then into the fridge to marinate for at least 4 hours, but preferable over night.
4. When you are ready to cook, transfer the meat and all the marinade into the wok.
5. Cook on medium heat for about 40 – 45 minutes, depending on how tender you like the meat to be. Turn the meat at intervals, and add more water if necessary.
Pork cooking in the wok
6. Once the meat is near the tenderness that you like, remove pork from the wok. Continue cooking until the liquid until reduced. Pour ths liquid into a bowl.You can serve this with the char siew later.
7. 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.
8. Flip the meat and sear it. Once both sides have been seared, the char siew is done.