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.
- 1000g pork (use the pork shoulder or pork collar)
- 2 tablespoons cooking oil
- 1 teaspoon salt
- 1 teaspoon sesame oil香油
- 1 teaspoon dark soy sauce老抽
- 1 teaspoon white ground pepper白胡椒粉
- 1 tablespoon honey蜂蜜
- 2 tablespoons caster sugar白糖
- 2 tablespoons Hoisin sauce海鲜酱
- 1 tablespoon Chinese cooking wine
- 2/3 teaspoon five-spice powder五香粉
- 2 cups water in room temperature
- 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.
- Let’s make the cooking sauce. Get a bowl, place all the ingredients of cooking sauce and mix well.
- 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.