Singapore is home of the fifth largest community of Overseas Chinese, behind Chinese communities in Thailand, Indonesia, Malaysia, and the United States. Most of our ancestors migrated from the southeastern coast of China in the provinces of Fujian, Guangdong (Canton)and Hainan. Char siew (char siu) or 叉烧 is a popular and common way to flavour pork in Cantonese cuisine. As you might guessed it based on where our ancestors came from, char siew rice or 叉烧饭 is very popular and common in Singapore. If you go to any of our food court or coffeeshop, there is bound to be one stall selling char siew rice.

The pork cuts used for char siew depends on how fatty you want it to be. Some of the most popular char siew shops usually use Pork Belly as their preferred cut. These are some of the main cuts commonly used to prepare char siew. (1) Pork loin (2) Pork belly - for juicy & fatter char siew (3) Pork butt (shoulder) - for leaner char siew (4) Pork fat - for juicy and very crispy char siew (5) Pork neck end - very marbled (chu kang yuk)

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Ingredients
Serves 4

800g of streaky pork (Pork neck end)

Braising for pork
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2 tablespoons dark soy sauce
2 tablespoons oyster sauce
2 teaspoons sugar
1 teaspoon light soy sauce
1 teaspoon salt
2 teaspoons five spice powder
1 bulb garlic - chopped
1 thumb size ginger - grated and squeeze out juice
2 tablespoons rose wine (can be replaced with hua tiao cooking wine)
1.5 - 2 cubes red fermented beancurd
few dashes of white pepper
3 tablespoons honey

Making char siew sauce
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Add 1 cup of water to remaining char siew marinate
Thicken with cornstarch solution to your preference (mix 2 teaspoons cornstarch with 1 teaspoon of water)

Glazing for pork in oven
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Honey water (a mixture of 2 tablespoons honey with 1 tablespoon water). Glaze once every 5 - 6 minutes

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