Chinese BBQ pork char siu

As a stay-at-home mum, I am in charge for cooking during weekdays. And the first thing I always question in my mind is what for dinner tonight? It’s very hard question and it takes a lot of time to think about it. I look up internet for dinner ideas and choose carefully to meet our taste. One day when i have a piece of pork already thaw out in the fridge, I decide to do something different from we have ate before. And that’s how this recipe comes out. My cooking choice is always in order like: simple and easy to prepare, not take a lot of time to cook and taste yummy!Here is my detailed recipe.

Chinese BBQ port char siu.

Chinese BBQ pork char siu.


– 1kg of pork belly

– 1 can of char siu sauce 240g ( i use brand Lee Kum Kee, can buy easily at Coles)

– 2 bunches of fresh bok choy

– 150gr of fresh baby corn

– 2 cloves of garlic, finely chopped

– 2 tablespoon of oyster sauce

– 1 tablespoon of peanut oil

– 2 cups of jasmine rice


Marinated the meat:

Use warm water pour over the pork to rinse out the “dirt”. Cut the pork into 3 small vertical long pieces (if you purchase one big piece). Place the pork into food storage container (i use sistema container), pour the whole can of char siu sauce in and mix well until all the meat cover with sauce. Close the lid, put the container into fridge for at least 2 hours ( can marinated overnight for 24 hours).

Bake the meat:

Preheat the oven on the medium heat at 200*C. Pour around 1 inch of water to the baking tray, set the rack sitting on the tray before put the pork lying on the rack.

Cooking the meat on high for 15 minutes until the pork skin starting crispy, turn the heat down to 150*C and cook for another 20mins or until the meat is tender. The pork will have beautiful red browny colour when it done.

The remaining marinated sauce in container will turn into the finishing sauce for the pork by adding a little bit of water and sugar to make it a thick liquid. Heat up on a small saucepan and stir around until the liquid is bubbling.

Prepare veggies and rice:

– Use the rice cooker to cook the rice following the instruction.

– Cut bok choy and bay corn in half lengthwise, rinse out with water.

Heat the frypan with peanut oil, stir the garlic until golden, add the veggies and cook through. Add a little bit of water, oyster sauce and cook for 5 mins. Set a side.

After the pork cooked, place them on chopping board and slice into 1 inch piece. Serve hot with veggies and jasmine rice. Pour the finishing sauce on top of the meat. Enjoy!

* Thoa Read *


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