Char Siew 蜜汁叉燒 ( Barbecued Pork)

Cut 2 kg of pork shoulder.

Add the five spice powder, white pepper, sugar, light soy sauce, dark soy sauce, oyster sauce, taucheo (beanpaste), Chinese rice wine, honey and mix them up even with your hands.

Cover and let it marinate in the fridge overnight.

On the next day, lay out the meat on an oven wire rack.

Roast them in 2 batches, for 15 mins in an 180 degrees Celsius oven.

When done, brush marinate sauce on meat.

Then back in the oven again for another 15 minutes.

Once done, drool!

Equipment Needed

Allergens