This was my second attempt at making char siew based on this same recipe.

It may be a great for a pork dish but it is still far from one of those mouth-watering char siew I have tasted before.  One adjustment I hope to make the next time round is to replace honey with maltose and see if it helps.

char siew_2


  • 500g pork armpit a.k.a 不见天 (or pork belly if you prefer a fattier version or pork loin for a leaner version)
  • 1 thumb ginger and 2 cloves garlic (minced together with food processor)
  • For Marinade:
    • 2 tbsp soya sauce
    • 2 tbsp hoisin sauce (or oyster sauce)
    • 1 tbsp five spice powder
    • 2 tbsp honey
    • 2 tbsp chinese cooking wine
    • 1 tsp white pepper
    • Optional: Add red food colouring or red bean curd for the red colour of char siew sold in most restaurants.


  1. Heat up everything for the marinade and bring to a boil with low fire.  Stir regularly until thick and sticky.
  2. Leave aside to cool.
  3. Mix in the minced ginger and garlic.
  4. Marinate the pork (which you can cut into strips or smaller pieces if desired) overnight.
  5. Pre-heat oven to 200°F.
  6. Line baking tray with aluminium foil.
  7. Cook for 30 min, turning over half way and brushing remaining marinade every 10 min.