| Prep: 15 mins | Cook: 1 hr 30 mins – 2 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 290 | 20g | 7g | 12g |
| sugars | fibre | protein | salt |
| 10g | 0g | 24g | 1.2g |
Why I Love Singaporean Char Siew
Singaporean Char Siew has always held a special place in my heart and my kitchen. The first time I tasted this delectable dish, I was captivated by its perfect balance of sweet and savory flavors. My culinary curiosity led me to experiment, integrating hints of my Southern roots and Nigerian heritage. The result is nothing short of a delightful fusion that keeps my partner coming back for more.
The Marriage of Flavors
What makes Char Siew irresistible is its depth of flavor and the mouth-watering caramelization that occurs as the pork cooks. The combination of hoisin sauce, maltose or honey, and soy sauce creates a glaze that is nothing short of magical. But what truly sets this recipe apart is the addition of Chinese rice wine and five-spice powder, which adds a layer of complexity to the taste. It’s a recipe that’s incredibly versatile, adapting to different palates and making it a hit at any dining table.
An Unexpected Union
I find the ingredients in this Char Siew recipe strikingly similar to other beloved dishes. It evokes memories of Southern BBQ with its sweet glaze and smoky undertones, but with an Asian flair that brings a unique twist. For those who love Slow-Cooked Pulled Pork or Honey-Glazed Ham, Char Siew offers a different yet not entirely foreign gastronomic experience. Pair it with a side of steamed jasmine rice or stir-fried vegetables, and you have a match made in culinary heaven.
One of the chefs who continuously inspires my culinary journey is Ken Hom. His dedication to authenticity and simplicity in Asian cuisine has influenced many of my recipes, including this one. The careful blend of ingredients like garlic, sesame oil, and ground white pepper in this recipe reflects his philosophy of creating layers of flavor without overcomplicating the dish.
Each bite of Char Siew tells a story of heritage and innovation. It’s a dish that makes your taste buds dance and offers comfort in its familiarity while surprising you with its complexity. Whether you’re cooking for a weeknight dinner or a special occasion, this Singaporean Char Siew will surely impress and become a staple in your home, just like it has in mine.
What You’ll Need
- 2 pounds pork shoulder or pork belly
- 1 tablespoon hoisin sauce
- 3 tablespoons maltose or honey
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese rice wine (Shaoxing wine)
- 1 teaspoon five-spice powder
- 1 teaspoon sesame oil
- 1 teaspoon ground white pepper
- 3 cloves garlic, minced
- 2 tablespoons sugar
- 1 tablespoon red food coloring (optional)
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Method
Step One
Cut the pork shoulder or pork belly into long strips about 2 inches wide.
Step Two
In a mixing bowl, combine the hoisin sauce, maltose or honey, soy sauce, oyster sauce, Chinese rice wine (Shaoxing wine), five-spice powder, sesame oil, ground white pepper, minced garlic, sugar, and optional red food coloring. Mix well to create a marinade.
Step Three
Add the pork strips to the mixing bowl, ensuring each piece is fully coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the flavors to penetrate the meat.
Step Four
Preheat your oven to 375°F (190°C).
Step Five
Line a baking tray with aluminum foil and place a wire rack on top. Arrange the marinated pork strips on the wire rack, reserving the leftover marinade.
Step Six
Bake the pork strips in the preheated oven for 25-30 minutes.
Step Seven
While the pork is baking, pour the reserved marinade into a small saucepan and bring it to a boil. Simmer for a few minutes until it thickens slightly.
Step Eight
After baking for 25-30 minutes, remove the pork from the oven and brush it generously with the thickened marinade.
Step Nine
Return the pork to the oven and bake for an additional 15-20 minutes, or until the meat is caramelized and slightly charred around the edges.
Step Ten
Let the Char Siew rest for a few minutes before slicing. Serve hot with rice or noodles.
