Char Siew Pork

Belly Shiok Char Siew

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish yee
This char siew pork recipe is passed down from my Grandma and made my own tweaks to the recipe to modernise the rustic recipe. I pair it with apple ginger puree as well as a orange chilli plum sauce to be served along with some asian salad. It might seems complicated but it is really easy to make every element in advance! This recipe also got me a white apron in Masterchef Singapore season 2!
Prep Time 15 mins
Cook Time 1 hr 10 mins
Course Main Course
Cuisine Singapore
Servings 4 people
Calories 307.8 kcal



  • 500 g Pork Flap Iberico Secreto
  • 1 tsp Salt
  • 1 tsp Baking Soda optional
  • 1 litre Water

Char Siew Marinade

  • 1/3 cup Sugar castor
  • 1/4 cup Maltose Sugar
  • 2 tbsp Maggi Soya Sauce
  • 2 tbsp Dark Soya Sauce
  • 2 tbsp Rice Wine
  • 2 tbsp Miso Paste


  • 1/2 stalk Radish
  • 1/2 stalk Carrot
  • 1/2 stalk Cucumber

Salad Vinaigrette

  • 2 tbsp Soya Sauce
  • 1 tbsp White Vinegar
  • 1 tbsp Honey
  • 1 tbsp Castor Sugar
  • 1 tsp Salt
  • 1 stalk Coriander chopped
  • 2 pcs Chilli Padi chopped
  • 2 cloves Garlic minced
  • 1 qty Lime juice
  • 4 pcs Cherry Tomatoes

Apple Ginger Puree

  • 3 whole Apples cored and cut
  • 2 slices Ginger
  • 2 cloves Garlic
  • 1/2 pc Lime juice
  • 1/4 tsp Salt
  • 1 tsp Sugar

Orange Plum Chilli Sauce

  • 2 cloves Garlic
  • 1 cup Orange
  • 2 pcs Chilli Padi
  • 1/4 cup Plum Sauce


  • Salt brine the pork with salt and baking soda (optional), fill enough water to cover the pork. Leave overnight.
  • Make char siew marinade by combining all of the ingredients. Dissolve the sugar fully and leave to cool before marinating the pork.
  • Marinate the pork with char siew marinade and leave in fridge for 2 hours or overnight for best result.
  • Pan sear the pork to get some charred on the outer meat. Drizzle the marinade over and bake in oven at 200c for 20-30 mins.
  • Make the salad by using a peeler to julienne the carrot, radish and cucumber into thin slices.
  • Make the lime salad vinaigrette by combing the soya sauce, white vinegar, honey, sugar, salt, coriander, chilli padi, garlic and lime juice. Mix well.
  • Add the vinaigrette to the shredded vegetables and add in cherry tomatoes. Toss well.
  • Make apple puree by blending apples, ginger, garlic and lime juice. Season with sugar and salt.
  • Make the orange plum chilli sauce by blending garlic, chilli padi, orange and plum sauce to a smooth mixture.
  • Once the pork is done, blow torch the pork for for extra wok her flavour and rest for 15 mins before cutting it.
  • Plate up your char siew with the salad, apple puree and orange plum chilli sauce!



You can choose to use pork belly or pork shoulder but I prefer to use iberico for the marbling 
If you are using pork belly, remember to remove the skin!


Serving: 125gCalories: 307.8kcal
Keyword baked, meat, roasted
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!

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