Tender Char Siew



I am always unable to keep my charsiew to make char siew pau because my hubby will finish it all before I can make the pau dough. This is a very easy recipe to make a flavorful grilled char siew. For a healthier meal, you can replace the pork with chicken. Pair this with fluffy white rice or noodles and green mustards.

800 gram of pork, rinsed and pat dry ( shoulder butt or tender loin cut)

2 tbsp hoisin sauce

1 tbsp oyster sauce

1 tbsp honey

2 tsp light soy sauce

1 tsp dark soy sauce

1 tsp hua tiao jiu ( chinese rose wine)

1/4 tsp sesame oil

1/2 tsp Chinese five spice powder (optional)

1 tbsp sugar

2 tsp garlic powder

2 tsp onion powder

Dash of white pepper


    Mix all the ingredients together. Combine well.
    Rub the marinate on the pork, cover evenly.
    Place the pork in a zip lock bag and pour the remaining marinate in. Seal it and let it marinate overnight in the fridge.
    Preheat oven to 170 degree Celsius.
    Place the pork on a lightly greased aluminum foil and place it on a baking tray.
    Grill for 30 minutes
    After 30minutes, flip the pork over to grill the other side. Grill for 20 minutes.
    Cool before carving.

For juicier char siew, choose fattier pork. But it is unhealthier so eat in moderation.

To have the slightly burnt effect you can increase the temperature to 200 and fast grill it for 3-5 minutes. Alternatively you can move up the tray one notch closer to the heating element and grill for 5 minutes.

Do not cover the pork with aluminum when grilling. The aluminum should be below the pork and not wrapped around the pork.

*recipe adapted from munch ministry

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