Char Siu (Chinese Barbeque Pork)叉烧肉chā shāo ròu

cover1 (1)A surprisingly easy way to make Char Siu, Chinese Barbeque Pork or chā shāo ròu by cooking it straight in the wok. Though it still cannot beat a charcoal roasted Char Siu, it is addictive in its own right. The cut of meat is important.  You can use pork collar, shoulder or belly. Basically, you want to have a strip of meat with enough fat surrounding it so that it will remain juicy after roasting.

Serving 4-6

  • 1000g                       pork (use pork shoulder or pork collar)
  • 2 tablespoons         cooking oil

Cooking sauce

  • 1 teaspoon             salt
  • 1 teaspoon             white ground pepper白胡椒粉
  • 1/2 teaspoon           five-spice powder五香粉
  • 1 and 1/2 tablespoons        caster sugar白糖
  • 1 tablespoon          Chinese cooking wine
  • 1 teaspoon             sesame oil香油
  • 1 teaspoon             dark soy sauce老抽
  • 1 tablespoon         honey蜂蜜
  • 2 tablespoons        Hoisin sauce海鲜酱
  • 2 cups                    water in room temperatureIMG_0495.JPG


  1. Place oil to a heated wok over a medium heat. Place the pork in the wok. Brown the both sides of the pork. This takes about 5 minutes.IMG_0684
  2. Let’s make the cooking sauce. Get a bowl, place all the ingredients of cooking sauce and mix well.IMG_0500.JPG
  3. Pour the cooking sauce into the wok. Bring it to a boil. Then cover the work with a lid. Cook over low-medium heat for 45 minutes. Open the lid and flip the pork a few times over the course.


4. You will see the sauce gradually reduced. When the sauce becomes thick gravy, turn off the heat.


5. Place the pork in a cutting board. Slice the pork. Place it. Then pour the gravy on top of the dish.

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