Homemade BBQ Pork (Char Siew)

I’ve always been a fan of roast meats, especially roast duck and roast pork belly. If you follow me on instagram, I actually head to Golden Harvest Restaurant at Footscray for their roast duck and it’s the best roast duck I’ve had!

It’s usually a treat when we head there for dinner. A celebratory meal (:

Of course another favourite of mine is BBQ pork (char siew) and not just any char siew, specifically my mum’s. Ever since she made her version of BBQ pork, my brother and I have never liked any other versions that we had that is bought. Something that bothers my dad alot is the artificial red colouring of most of the store bought BBQ pork. And mum’s has no sign of that at all.

Tender and juicy pieces of BBQ pork that were cooked in an AMC pot! AMC pots are magic, really. And I’m a super lucky girl, cos whenever I am back for a holiday, mum would surely make her char siew for me. (:

So when I’m back here in Melbourne. Of course I miss mummy’s char siew and I decide to give it a shot, without the AMC pot. haha with my fingers ans toes crossed, I marinated the meat and baked it in the oven!

I have to say, it was close but it’s still lacking the same punch and kick as the one mummy makes. But for now this would have to do and we will just have to keep trying and altering the marinade until we get it spot on! But this definitely satisfied our cravings that night!

So here’s my take on BBQ pork, how do you usually make yours?

Homemade BBQ Pork (An original recipe of Food Made With Love)

400g pork fillet (or any tender cut)

2 tbs Lee Kum Kee Char Siew Sauce

1 tbs Hoisin Sauce

1 tbs oyster sauce

1 tsp dark soy sauce

2 cloves garlic, chopped garlic

1 tbs shao xing wine

1 tsp ground white pepper

1 tsp garlic salt

Steps :

1) Marinade the pork fillet with all the other ingredients listed above for at least 2 hours (even better overnight).

2) Preheat the oven to 180 degrees celcius. In a deep baking tray, place the marinated pork and pour 1/3 of the marinade on top of the pork. Cover the pork with baking paper to make sure the top doesnt burn (not yet anyways!). Bake for 20 mins and take it out to flip it to the other side.

3) Pour another 1/3 of the marinade on top and bake it for another 15 mins without covering this time.

4) Take it out and flip it for the last time, pouring the remaining marinade on top of the pork fillet and bake it for another 10 mins, or until tender.

5) For the last 5 mins, turn the grill on and allow the top of the pork fillet to char.

6) Allow the pork to rest for 10 mins before slicing it to thin pieces. Remember to scrape all the yummy sauce on the baking tray and serve it with the pork or on the side. ENJOY!

I prefer to have the sauce on my char siew. Have it with your choice of carbs. Of course mine is quinoa, how bout you?

18 thoughts on “Homemade BBQ Pork (Char Siew)

  1. Mike Leow says:

    Lianne Always happy to have the BBQ ribs & sweet pineapple tars during the CNY. Now I have the recipes, will follow up to cook & do some testing.

    • liannelow says:

      Hello Uncle mike!! (: Thank you for reading and supporting my blog! hehe I always look forward to cooking for u and the family when we are back! More BBQ ribs at the end of the year for sure! Hope you enjoy the recipes!

  2. Joanne says:

    Thank you so much for your super yummy (yet easy) Char Siew recipe. My hubbie even said: we don’t have to go to Chinatown for that anymore… hehehehe! Aahhh… how satisfied. 🙂

    • liannelow says:

      No worries Joanne! (: So glad you and your hubby liked it! hehe and yes! You don’t have to go all the way to Chinatown for char siew anymore! hehe 😀 Happy bellies! x

  3. Shaun says:

    Was so impressed and excites that your website came up when I googled char siew recipe! Just tried it out. Yummy… But I must say… The Lee Kum Kee sauce was the weakest link. Haha. Will add less of it next time. Great stuff Lianne!! See you in a few days. 🙂

    • liannelow says:

      haha thanks Shaun! It’s a recipe from my mum so I just follow suit! I actually quite like the addition of the Lee Kum Kee sauce, but of course, you could alter and add less if you like! hehe See you soon! Looks like you and Rulin are having a blast in NZ!!

  4. Julie says:

    Great recipe 🙂 I used Lee Kum Kee and Hoisin too. Perhaps you can try out another ingredient :- Molasses 🙂 It will make the pork slightly sweeter 🙂

  5. Carlos says:

    your recipe is awesome and your pretty cute too lol 🙂 One tip I could share is using honey as a braise while the pork is cooking.. after putting it in the oven, brush the meat with honey first and then pour on the marinade etc etc.. it will have a nice glaze and a slightly sweet but not overpowering taste 🙂

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