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Tuesday, 12 November 2013

This is it.......Delicious Char Siew!!

This is it.......I guess.......almost there to my search for the taste for delicious Char Siew!  I have made Homemade Char Siew just merely a month ago but I still feel some lacking of some flavour in there.... I think that version is just slightly salty .... only if doesn't add that teaspoon of salt into the marinated pork before cooking; I think that would be nice.

But I guess everyone has different taste bud.  And there is no harm to try another recipe to look which one suit to our taste.

Delicious Char Siew
Recipe from "Delicacies Of China Town" cookbook

1 kg pork belly 
2 tbsp chopped garlic

2 pieces reddish cheese (fermented beancurds/"nam yue")
1 tbsp malt sugar
150g caster sugar
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
1/2 tsp five spices powder
1 tbsp "Shaoxing" wine
Few drops of red colouring (optional)


Remove the skin of the pork belly, cut into thick large strips.

Mix the marinade ingredients well until the sugar is completely dissolves, add in chopped garlic and pork belly, mix well, marinate over night or at least 4 hours.

Arrange the marinated pork belly on the roasting wire ract, roast ina preheated oven at 200Celcius for 15 minutes.  Dish out, dip the belly with some marinade sauce.  Continue to roast for further 20-30 minutes until cooked through.  Dish out.

Bring the remaining sauce to the boil in a sauce pan, cook until thicken, remove from heat and pour over to the roasted pork belly.  Serve.

             Do let the meat rest for 5-10 minutes before slicing after removing from oven.

                              Drizzle more sauce onto the meat.....

                  Everyone gives thumbs up to this Char Siew !  Worth to give this a try.....
                  And it is fuss free too.......


  1. Hi Mel,
    Thumbs Up from me too for this good looking char siew.
    Drooling now!!!

  2. Hi Mel, it's lunch here now, so can have 1 strip of your char siew for take away? Love the colour. I also love the char siew sauce very much. Always pour extra char siew sauce in my rice when I buy from outside.

  3. okay, this is good enough to tempt me in the morning! char siew fan for lunch it shall be ..haha

  4. Wow, another version of char siew. I must say your char siew looks so succulent and delicious. Wish I can try some of yours Mel.

  5. Hi Mel! I would love to experiment with this recipe too! What's reddish cheese?

    1. Hi Alvin, that reddish cheese is actually fermented beancurds .... do give this a try and give comment too. I still have a few recipe on char siew and going to try one day.

  6. Yums! What delicious looking char siew you made ^^ meat looks so succulent with the generous amount of sauce you drizzled over!

  7. unreal... your char siew looks like those you see at the butcher's! ok... i have bookmarked this since you gave this the thumbs up compared to a previous one (ok ok.. real reason is because you wrote the magic words "fuss free").... trust Mel Mel

  8. Wow, Mel!! This looks really good!
    Yummilicious! Two thumbs up!!!

  9. Can i have char siew for supper? Your char siew is making me hungry :))

  10. It does look delicious. Great blog!

  11. Your char siew is mesmerising! I wish I could grab some off the screen.

  12. Mel, I hope I can enjoy your wonderful char siew with a bowl of wantan mee now :)

  13. Your char-siu looks perfect. I usually use pork shoulder/pork butt for my homemade recipe. hm....I guess the pork belly will even add more flavor in this dish. :)

  14. Wow this charsiew looks really good! I could just eat it on its own!

  15. Just can't resist that yummy pic so I grilled 1kg of pork belly using your recipe yesterday. I was quite happy with the result considering its my first attempt. I need to work on my sauce still. Going to share some with my sister later:)

  16. Char sui in hawaii....

  17. What a lovely dish! And the photos are totally mouthwatering!

  18. I can't find reddish cheese. Is there anything I can replace it with? Thank you.

    1. Hi Natasha
      Usually this reddish cheese or fermented beancurds are sold in Asian food stores but if you cant find this, you can opt it out but the flavour would be slightly differ but it still taste good too.