In my x years of cooking, I’ve only known one way of cooking chinese bbq roast pork (char siu) – and as the name implies, I would roast it in my oven.  The result is often a very tasty but slightly dry char siu. However a very good man known as The Food Canon shared his family recipe for a wok-cooked char siu. There were warnings of a nightmarishly difficult to clean wok after but it wasn’t going to deter me. I did think that if I ruined my wok, I’d just have a get a new one. I needed to try this method out no matter what. Needed, not wanted, needed!

Essentially, this is a twice-cooked roast pork. Braised first in its marinade, then quickly crisped up and charred under a hot grill. Can anyone say yum?


The result was most wonderful – super moist, sticky, caramelly roast pork and with a little modification to the braising sauce (I ran really low on it), I also came up with a great cheat’s drizzling sauce. Served with a plate of freshly steamed jasmine rice and a side of garlic chinese broccolli, this was one gold-class comfort meal.



I used pork belly this time, which even the hubs (gasp!) found to be too fatty. I’d recommend using a good strip of pork loin instead. Something I’ll try again soon. But you know what they say, fat is flavour, and this pork is so fattily flavourful!

Oh, and my wok wasn’t ruined at all. Hot water and dishwashing liquid did the job just fine. Happy days!

Adapted from The Food Canon


1kg pork belly strips
1 tsp salt
1 tsp sesame oil
1 tsp dark soy sauce
1 tsp white pepper
2 tbsp honey
2 tbsp sugar
2 tbsp oyster sauce
1 tbsp chinese cooking wine
1 cup water
2 tbsp vegetable oil


1. Marinade pork strips with all of the ingredients except water and oil for at least 2 hours or overnight.

2. To a heated wok, add the oil, then add pork belly strips in one layer. Seal the pork for about a minute, then add all the marinade and water and simmer for about 20 to 30 minutes or until the pork is tender. Remove pork strips from the wok and lay it out on a baking tray in a single layer.

3. Place tray under the grill and char the pork for about a minute on each side.

4. If the braising liquid has reduced too much and there isn’t enough to make up a sauce, add another cup of water to braising liquid, add a couple tablespoons of hoisin sauce, stir and simmer till thickened and voila! – you have sauce.

5. Slice the pork up, drizzle with sauce and enjoy!


Join the conversation! 4 Comments

  1. yum! yes should try at least once… now i had better have a new wok standing-by cos hubby hates to cook without wok! ;)

  2. OMW! now this is the kind of food I would happily clog up my arteries for! Delicious! Thanks fr posting!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

About droolfactor

It's all about my gastronomical journeys, and sometimes an inedible thought or two. One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story This is my personal journey where I devote my attention to eating, cooking, experimenting and taking chances. Anything I come across with a droolfactor worth sharing, it's here. I hope you'll enjoy this journey with me.


Asian Yums, Comfort Food, Home attempts, Pork, Recipes


, , , ,