This improved recipe is for those who don’t have an oven or airfryer at home and still love to cook char siu. Rather than roasting in an oven or over a griller, braising the meat over the stove is a good alternative. Not only is it easier, braising ensures a lovely caramelised and flavourful meat with its moisture retained. I used pork collar for this dish but you can also use pork belly. Remove the skin if you’re using pork belly.
To cook this delicious pork meal, please click on the image below to view my video tutorial.
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YouTube link: https://youtu.be/-z7WJvhvmHs
- 1.5 kg pork collar
- 2 tsp chopped ginger
- 4 tsp chopped garlic
- 1 Tbsp hoisin sauce
- ½ Tbsp chilli bean sauce toban djan
- 2 Tbsp honey
- 1 Tbsp concentrated chicken stock
- 1 Tbsp dark caramel sauce
- 1 Tbsp dark soy sauce
- 1 Tbsp light soy sauce
- 4 Tbsp shaoxing wine
- 2 Tbsp sesame oil
- 1 Tbsp sugar
- ½ Tbsp five spice powder
- 1 Tbsp cornstarch
- 1 Tbsp white pepper
Cut pork shoulder butt into strips and arrange in a container..
Prepare sauce as per ingredients above and mix well.
Spread the sauce over the pork and ensure it is evenly coated
Set aside in fridge for at least 3 hrs or overnight
Carefully place marinated pork strips and sauce in a hot skillet.
Add 2 to 3 cups water, cover the skillet and let it simmer on medium heat.
Check every 15 mins to turn over the meat.
When the liquid in the pan has reduced, add more water.
Remove pork strips when they are fully cooked (about 1¾ – 2 hrs)
Slice char siu with a sharp knife before serving and drizzle some sauce over the meat.