China Town Char Siu

China Town Char Siu

Chinatown "Red" Char Siu


1kg skinless pork belly, cut into strips

20g garlic

20g ginger

30g Lee Kum Kee Oyster Sauce

20g Lee Kum Kee Premium Dark Soy Sauce

40g Lee Kum Kee Char Siu Sauce

30g Lee Kum Kee Hoisin Sauce

6g Sesame Oil

½ tsp five spice powder

20g brown sugar

30g Shaoxing wine

Glaze 3 - 5 tablespoons of golden syrup or honey


  1. Using a small sharp knife stab the meat all over to allow easy penetration to the meat.
  2. Blitz garlic and ginger in a small blender or use a pestle and mortar.
  3. Mix ginger and garlic with everything else for the marinade. Whisk to mix well.
  4. Pour marinade over the meat and leave overnight for best results or at least 1 hour in room temperature.
  5. Preheat oven 190 C Fan.
  6. Take meat out of the fridge at least ½ hr before roasting.
  7. Line a tray with foil and place a rack on top. Place the marinated meat on top of the rack. Retain the marinade.
  8. Roast meat for 20 minutes, turn the meat to the opposite side and baste with leftover marinade.
  9. Return to the oven for 10 minutes. Turn the meat over and baste. Return to the oven for a further 10 minutes.
  10. Remove pork and glaze with golden syrup all over to achieve a sticky shiny exterior. Rest for at least 10 minutes. Slice as desired.
  11. Meanwhile you can heat the leftover marinade with 4 tbs of water for about 4 - 5 minutes till thick and glossy and serve with char siu over rice or pancakes.


  1. Use a small blender to blitz garlic and ginger so it is finer and save chopping
  2. Do it the day before eating so the marinade penetrates better into the meat.
  3. Use a rack so airflow circulates and create an evenly roasted char siu.
  4. Line the tray with foil so it can catch the meat juices and you can discard the foil and not spend ages scrubbing the pan.
  5. Retain some char siu to make Yong Chow Fried Rice or Char Siu Puffs or double the recipe.

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