Corner Café

January 21, 2010

Char Siew (easy cheat version)

Filed under: Basics,Dim Sum — SeaDragon @ 12:00 am
Tags: , ,

Makes 600g char siew

600g (approx.) pork neck
1 heaped tablespoon Char Siu Sauce *
2 teaspoons dark soy sauce
1 to 2 tablespoons golden syrup, or corn syrup, warmed slightly

* I used Lee Kum Kee brand.
1. Slice the pork along the grain into 3 even pieces of about 200g each.
2. Marinate overnight with Char Siu Sauce and soy sauce, covered and chill in the refrigerator. Turn a couple of times if necessary to coat evenly.
3. Position an oven rack near the bottom half of the oven and place a baking tray underneath to catch any drips from the marinade.
4. Place the marinated meat on the rack. Bake at 180°C for about 25 to 30 minutes, or until cooked.
5. Remove from oven and put the meat on a cooling rack (place a tray under the rack to catch the drips), brush syrup all over the char siew pieces; let any excess syrup drain off. Let cool.

Taste: Sweet flavourful roast pork
Consume: Best without 1 week
Storage: Store in airtight container in the refrigerator; may be frozen
Recipe Reference(s):


  1. sd

    most delicious

    Comment by lily ng — January 21, 2010 @ 3:08 am | Reply

    • Thanks, too lazy to mix the sauce myself… haha

      Comment by SeaDragon — January 24, 2010 @ 1:57 pm | Reply

  2. looks easy. will try it one day.

    Comment by delia — January 21, 2010 @ 1:47 pm | Reply

  3. looks very delicious..yum yum…

    Comment by Jennifer — January 21, 2010 @ 7:29 pm | Reply

  4. SD,

    I love shortcut recipes too 🙂

    Comment by Tuty — January 26, 2010 @ 4:54 pm | Reply

  5. Hi SD, Have always loved your site and hope to have time to bake more of your lovely bakes. Is your new Kopitiam going to be all in Chinese???

    Comment by PutuPiring — January 27, 2010 @ 12:34 am | Reply

    • Hi PutuPiring,
      Yes, Kopitiam will be my Chinese blog, Corner Cafe here will remain my English blog.

      Comment by SeaDragon — January 31, 2010 @ 1:45 pm | Reply

  6. do you know the lee kum kee char siu sause has about 50% salt?

    Comment by Sharon — July 8, 2012 @ 3:26 am | Reply

    • Really, 50%, that doesn’t sound right. I did expect it to be high salt, high sugar as it is a sauce after all. But I thought it has more sugar than salt, and if 50% is salt, there is not enough percentage for sugar and other flavours?

      Comment by SeaDragon — July 8, 2012 @ 12:10 pm | Reply

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