Char Siew (lit. fork roast) or Chinese barbecued pork, is a popular method of cooking pork in Hong Kong and Southeast Asia. Traditionally, long strips of marinated boneless pork are skewered with long forks (hence the name) and cooked in an oven or over a fire. This recipe is my mum's homemade version, and is based on the dark char siew common in Malaysia (as opposed to the red char siew version). It's very easy to make, and the taste is pretty authentic, especially taking into account how simple it is to prepare.
Homemade Char Siew (Chinese Barbecued Pork)
1/2 - 1 lb shoulder pork
1 Tbsp light soya sauce
1 Tbsp thick dark soya sauce
1 Tbsp oyster sauce
2 Tbsp honey or golden syrup
dash of pepper
- Trim any larger amounts of fat from the pork. Slice the pork into 1.5 - 2 inch strips.
- Mix the soya sauces, oyster sauce, honey and pepper together to form the marinade. (There is enough marinade for up to around 1 lb pork)
- Marinate the pork for 1 -2 hours.
- Heat up a non-stick pan/pot, and cook the strips of pork until cooked, basting frequently with the marinade. You can also grill the pork (basting frequently).
- Slice and serve with rice or noodles.