This version is very easy to make. It’s cooked entirely on stove top so still lacks that charred roasted flavour from charcoal. But given the ease, and still yummy flavour, I have made it quite a few times to tasters’ delight. My children love the caremelized, sticky coating
- 300g pork shoulder butt (prefer Indonesian fresh pork)
- Some salt
- 1 tbsp soya sauce
- 2 tsp dark soya sauce
- 2 tbsp oyster or hoi xin sauce
- 1 tbsp Chinese wine
- 4 tbsp sugar
- 3/4 cup water
- Few slices of ginger
1. Slice the pork into 3 long, thin strips. Rub some salt first.
2. After 20 to 30 min, place pork into a pot of boiling water. Boil for few mins to remove scum. Remove from pot.
3. Place all other marinades into a sauce pan with pork and start with medium flames. Turn regularly. In about 20 min or so, the water will boil off and the sugar start to caremelize with lots of bubbling. Keep turning pork.
4. When it reduces to a sticky glaze, remove from sauce pan. Will till char siew has cooled slightly and then slice.