Pan Roasted Char Siew ( Chinese Barbecue Pork )

Ingredients

• 500 gpork belly, without skin
• 2 tablespoonshoney, or maltose dissolved in a little hot water
• to servesliced cucumber and tomatoes
• 1 tablespoonbrown sugar
• 1 tablespoontaucho, or crushed yellow bean sauce
• 1 tablespoonhoisin sauce
• 1 tablespoonoyster sauce
• 1 tablespoonlight soy sauce
• 2 piecesred fermented bean curd
• 1 tablespoonChinese cooking wine
• 1 teaspoonsesame oil
• 100 mlwater, plus a little more hot water if needed

Instructions

1. 1

   Marinate the pork

   Cut the pork into strips about 3 cm wide and 18–20 cm long. Put them in a casserole dish and prick the meat all over with a fork. Add the marinade ingredients and mix until the pork is coated. Cover and marinate for at least 2 hours, preferably overnight, stirring occasionally.

2. 2

   Boil the marinade

   Pour the marinade into a lidded grill pan and add 100 ml water. Bring the sauce to the boil.

3. 3

   Brown the pork

   Add the marinated pork and cook it on all sides.

4. 4

   Cook gently

   Reduce the heat to low, cover the pan and cook for 45 minutes.

5. 5

   Turn and baste

   Turn the meat every 10 minutes and baste it with the marinade so it is coated in sauce. Check that the sauce is not burning on the bottom of the pan.

6. 6

   Glaze with honey

   When the sauce has reduced and begun to thicken, brush the pork with honey. Turn it once or twice, then turn it more often towards the end. Add a little more hot water if needed to stop the sauce burning and becoming bitter.

7. 7

   Cool and slice

   Remove the char siu from the pan and leave it to cool before slicing.

8. 8

   Thin the sauce

   Add a little water to the sauce left in the pan to thin it.

9. 9

   Serve with sauce

   Drizzle the sauce over the sliced char siu, if you like.

What is char siu?

Char siu, or Chinese barbecue pork, is known for its sweet-savoury glaze and tender meat. It is associated with Cantonese cooking, where barbecue-style pork is often roasted and served sliced.

This version uses a covered pan rather than an oven or barbecue. Slow cooking in the marinade keeps the pork coated in flavour, while honey gives the outside its glossy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 13g protein, 18g carbs, 67g fat.

Pork belly supplies most of the energy, fat and protein, while the honey, sugar and sauces contribute carbohydrates. Serve a moderate portion with plenty of cucumber and tomatoes, and add rice or vegetables according to your appetite.

Build the marinade

Sauces: taucho, hoisin, oyster sauce and light soy sauce bring fermented, savoury depth. Red fermented bean curd adds its distinctive seasoning, while brown sugar rounds out the mixture.

Aromatics: Chinese cooking wine and sesame oil add fragrance. Mix the marinade thoroughly so each strip is coated before chilling.

Choose and prepare the pork

Pork belly: skinless belly has enough fat to stay succulent during the long covered cook. Cut it into strips of the stated size so they fit the pan and cook evenly.

Pricking: pierce the meat all over with a fork before marinating. This also helps the sauce cling to the surface.

Control the heat

Gentle cooking: once the pork has been browned on all sides, keep the heat low and the pan covered for 45 minutes. Turn and baste every 10 minutes, checking the bottom of the pan as you go.

Reducing sauce: the marinade thickens as it cooks, so watch it closely, especially near the end. A splash of hot water can loosen it and help prevent scorching.

Get the glaze right

Honey: brush it on only after the sauce has reduced and started to thicken. Added too early, the honey can catch and burn during the remaining cooking.

Turning: rotate the pork once or twice after glazing, then more frequently towards the end so the sweet coating colours without sticking.

Slice and serve

Resting: let the pork cool before slicing so it is easier to handle and cut neatly. Thin slices show off the glazed surface and tender centre.

On the side: serve with sliced cucumber and tomatoes for a fresh contrast. Thin the pan sauce with water and drizzle it over the meat.

Recipe notes & tips

• Marinate overnight when possible, stirring the pork occasionally so all sides meet the sauce.
• Use a lidded non-stick pan if you do not have a grill pan.
• Keep the heat low once the pork has been browned to reduce the risk of scorching.
• Turn and baste the pork every 10 minutes during the covered cooking.
• Keep a little hot water ready to loosen the sauce if it starts to catch.
• Leave the pork to cool before slicing for neater pieces.

Variations

• Use maltose: dissolve it in a little hot water before using it in place of honey.
• Adjust the glaze: brush on a little less honey for a less sweet finish.
• Add more vegetables: serve extra cucumber and tomatoes alongside the pork.
• Use another pan: cook in a non-stick frying pan with a well-fitting lid.
• Serve with rice: add steamed rice to make the dish a more substantial meal.

Common mistakes to avoid

• Skipping the marinade: give the pork at least 2 hours, preferably overnight, to take on the seasoning.
• Cooking over high heat: keep the pan low after browning so the sauce is less likely to burn.
• Forgetting to turn: turn and baste every 10 minutes for even coating and cooking.
• Adding honey too soon: wait until the sauce has reduced and begun to thicken before glazing.
• Letting the sauce catch: add a little hot water if it is getting too thick or sticking to the pan.
• Slicing straight away: let the pork cool first so it is easier to cut.

How to store

Refrigerate leftover pork and sauce in a covered container for up to 3 days. Reheat gently in a covered pan with a splash of water, turning the pork until hot throughout.

Frequently asked questions