Tag Archives: Pork

Char Siu or Chinese Pork Barbecue(叉烧)

Char Siu is one of the popular dish in a cantonese dim sum restaurant. It is mostly a favourite dish either for the young or old. The added charred bits in the pork barbecue adds extra flavour that you simply can’t resist.

I have made a couple of tries in making char siu, by far this is my best recipe. I will continue to update my recipe should I make something better than this. 🙂


  • 1kg pork shoulder or skinless pork belly
  • 1/4 cup hot water
  • 5 tbs maltose
  • 3 tbs hoisin sauce
  • 1 tbs hua tiao chiew
  • 1 tbs rose cooking wine ( just substitute to Hua Tiao Chiew if you can’t get this kind of wine in your country, this wine has a higher alcohol content than the Hua tiao chiew)
  • 1 tbs soy sauce
  • 3 tbs oyster sauce (updated , it used to be 2tbs)
  • 1 tsp 5 spice powder
  • 2 tsp minced garlic
  • 2 pcs star anise
  • 1.5 tsp red yeast powder


  • Prepare the sauce by pouring 1/4 cup of hot water on a small sauce pot/pan. Dip your tablespoon with maltose onto the hot water, and use another spoon to remove the maltose from the spoon to the hot water. The hot water eases a bit in removing it, as maltose is extremely sticky. Pour the rest of the ingredients (except the pork) and turn on the fire at medium low heat, stir until the red yeast powder and maltose are all dissolved and well combined. Set aside.
  • Slice the meat to strips, about 1.5″ x 8″
  • Poke holes on the meat.
  • Place the meat in a container, pour the marinade onto the meat, and coat it evenly. Cover and keep in the chiller at least overnight. Preferably use air-tight container
  • Preheat the oven at 200 degree celsius
  • Cover the dripping tray with aluminium foil, this is to catch the charred sauce on the tray to ease cleaning
  • Place the meat on the wire rack, brush with oil
  • Bake for 20-25 minutes and brush with the leftover marinate every 10 minutes
  • Set to grill mode, grill for 15-20 minutes, brush with the marinate every 5 minutes
  • You can use blow torch if you want extra charred
  • heat up the remaining sauce and let it come boil. Skim the froth and strain any remaining star anise or garlic bits in the sauce. You can use this sauce to drizzle on the meat or on your rice.

Note : a little bit more fatty on the meat is good, this will keep your barbecue juicy . I have tried lowering down the quantity of maltose, however the taste is not sweet enough hence I increase to 5 tablespoon for the recipe.

Give enough spacing between each slice of meat to allow heat circulation to cook through the meat. If your slices are bigger or thicker, please adjust the timing.

Served together with egg noodles and fried wonton, yum yum !

Lu Rou Fan 卤肉饭

Served with steaming hot rice

Who wouldn’t fall in love with lu rou fan? It is one of the famous dish in Taiwan, and I do not think anyone who tasted it would not love it. My children fell in love with it so much when they first tasted it several years back at one of the night market in Taipei. I can’t exactly remember which night market it was because we visited a lot of it, but I am thinking it might be Raohe. After we came back, I tried a couple of times, but I was not able to get the exact same taste of what we had, until I tried it again recently, that my children said it is the taste of what they remembered. As for me I feel that the taste is really quite close to what the original is. So here it is!

It is best to cook this dish in a slow cooker or thermal pot. So it won’t easily dry up your sauce but if you don’t have it, a covered pot or wok would do the same trick but you just have to simmer it slowly at lowest heat setting.


  • 700g Pork Belly Skin On (chopped see picture below)
  • 6 pcs Star Anise
  • 2 clove
  • 2 shallots chopped
  • 4g sliced ginger
  • 3 cinnamon sticks
  • 3 bay leaves
  • 3 pieces dried tangerine peel (chenpi)
  • 10g oil
  • 50g shaoxing wine (updated)
  • 40g premium soy sauce
  • 35g dark soy sauce (my dark soy sauce is thin, so if your dark soy sauce is the thick type, please adjust accordingly by putting little by little until it reaches to your desired colour)
  • 725ml water
  • 35g rock sugar
  • 6 hard boiled eggs


  • Place all of your solid spices such as ginger, star anise, cinnamon sticks, clove, bay leaves and tangerine peel in a tea bag or small cheese cloth tie up with a string. set aside.
  • Blanched the chopped pork belly in boiling water for 2-3 minutes, clean under tap water, drain, pat dry and set aside.
  • In a heated wok, add the oil, and fry some shallots. Add in the meat.
  • Stir fry for about 2-3 minutes – medium high heat
  • Add in the water, followed by soy sauce, dark soy sauce, shaoxing, spices the teabag or cheese cloth, and cloves, Stir until combined, add in the rock sugar and hard boiled egg
  • Bring the mixture to boil, then turn down the heat to the lowest setting, cover and let it simmer until the meat becomes very tender and the sauce slightly thicken. Stirring occasionally to prevent sticking. Simmer for about an hour – an hour and 15 minutes.
  • Once tender remove the spice pouch.
  • Served over steamed white rice.