• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 600g pork belly
  • Marinade
  • 3 tbsp Lee Kum Kee char siew sauce
  • 1 tbsp Lee Kum Kee hoisin sauce
  • 1 tbsp light soy sauce
  • ¾ tsp tong kwai powder (available at Chinese medicinal shops)
  • 20g sugar
  • 1½ tbsp Mei Kwei Lu wine (Rose wine)
  • ¾ tsp thick soy sauce
  • A little red colouring
  • Syrup
  • 150ml water
  • 140g maltose


  1. Slice meat into 5cm-wide strips. Season with combined marinade ingredients for several hours. Cook the syrup ingredients in a small saucepan. Bring to a low boil. Once it starts to foam or form bubbles, turn off the heat and set aside.
  2. Arrange the marinated meat on a greased wire rack. Grill in a preheated oven at 200°C for 12- 15 minutes. Remove the meat and brush with the honey syrup.
  3. Return to the oven and grill for 5 more minutes. Turn the meat over and brush with the syrup and grill for 5-6 minutes or until edge of the meat is charred.
  4. Remove and set aside, then cut into bite-sized slices. Pour the remainder of the marinade into a non-stick saucepan and add a little water. Once it thickens, pour the sauce over the char siew slices. Serve immediately.

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