Easy Char Siu 簡易叉燒
If you want more char, you can use a torch to go over the surface of the char siu. Make sure you have enough honey on it so that it chars quickly.You can also use this method to make char siu filling for your char siu bao. Just add diced onions and make it into a thick slurry. And if you’re not into making your own bao buns, you can buy the Gua Bao (the white steam buns with a slit for adding filling) and then let everyone fill it with char siu themselves.
Approximate cost (CAD) $10
Ingredients
- 1 kg Pork Collar Butt (1” thick) aka Pork Scotch or pork belly
At Chinese butcher shops this cut is called “Char Siu” meat - 2 tbsp Light soy sauce
- 3 tbsp Hoisin sauce for marinade
- ¼ tsp Garlic powder
- ½ tbsp Shaoxing wine
- 3 tbsp Honey
- 1 ½ tbsp Sugar
- 100 ml Water
- 2 tbsp Oil
- 1 tsp Corn starch for slurry
- 1 tbsp Water for slurry
Instructions
- Clean and dry pork really well. You can dry with paper towels are leave in a colander to air dry. This will help the marinade get absorbed into the meat
You may want to tenderize the meat if your cut of meat is very lean or you’re using a thicker cut of meat 
- Marinate the meat using 2 tbsp light soy sauce, 3 tbsp hoisin sauce, ¼ tsp garlic powder, ½ tbsp Shaoxing wine and 1 ½ tbsp sugar in a mixing bowl. Mix well and let sit for 5 minutes
- In a pan, heat on medium-high heat, add 2 tbsp oil. Pick up each slice of meat, let some of the excess sauce drip back in the mixing bowl and place into the pan until the pan is full. Leave at least 1 cm gap between pieces to let the steam escape which will help get a good sear on the pork
I crammed my meat in the pan and used high heat. So you’ll see that some of the meat burn but I like it like that 
- Flip the pork over when you get a nice brown sear. Repeat on other side.
This will likely take 1-2 minutes on each side and try not to move it around 
- Once you have a sear on both sides, add the remainder of the marinade, 3 tbsp honey and approx. 100 ml water and bring to a boil
- Lower the temperature until you have a simmering boil. On my gas stove, it’s on low setting. Cover with lid and let it cook for 30 minutes but flip them over after 15 min
- After 30 minutes, remove pork. If it’s not done yet, leave for another 10 minutes
- If your sauce is too thin, make a slurry using 1 tsp corn starch and 1 tbsp water, mix well and pour slowly into the pan. Mix gently until sauce thickens
- Taste test and make any adjustments, if needed
- Remove the pork and slice into desired size
- Serve