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Recipe courtesy of TheMeatMen

19 Nov 2014

Whether it’s with rice, noodles, or on its own, it’s hard not to fall in love with a plate of good char siew. This week, we teamed up with the good folks at The Meatmen to bring you a real char siew recipe. Yes, REAL char siew, not those with food colouring.



2 kg of pork shoulder
2 tbps of five spice powder
2 tbsp of white pepper
3 tbsp of sugar
4 tbsp of light soy sauce
2 tbsp of dark soy sauce
3 tbsp oyster sauce
3 tbsp taucheo (beanpaste)
2 tbsp chinese rice wine
8 tbsp of honey


Step 1
Cut 2kg of pork shoulder.

Step 2 
Add the 5 spice powder, white pepper, sugar, light soy sauce, dark soy sauce, oyster sauce, taucheo (beanpaste), chinese rice wine, honey, and mix them up evenly with your hands.

Step 3 
Cover and let it marinate in the fridge overnight.

Step 4
On the next day, lay out the meat on an oven wire rack.

Step 5
Roast them in 2 batches, for 15 mins in an 180 degrees celsius oven.

Step 6
When done brush marinate sauce on meat.

Step 7
Then back in the oven again for another 15 minutes.

Step 8
Once done, drool!

Recipe courtesy of TheMeatMen. Check them out at
TheMeatMen uses the T333TG cooker hob, TH938 cooker hood, TMO28 and Largo-60 ovens, as well as the TMX9800 stand mixer + meat grinder