This Stove Top Char Siu (Chinese BBQ Pork) is just as sweet, sticky, and delicious. Watch it disappear when served. Easy to prepare.
If you are a fan of Chinese food, one of the dishes you may enjoy is sweet, sticky Char Siu (Chinese BBQ Pork). It is delicious for sure and can be served with steamed rice or noodles. Definitely a must-try the next time you visit a restaurant or better still make your own with my recipe.
Stove Top Char Siu
Char Siu is usually roasted in the oven after the meat is marinated for several hours. This takes time. If you are in the mood for Char Siu and are in a pinch, then you will appreciate this super easy stove top version. The results are no less stellar and you even get a nice sauce to go with it.
Don’t get me wrong. There is beauty in this oven roasted Char Siu. The flavor, aroma, and charred bits cannot be replicated in the stove top version. That said, I think it is pretty darn close. If nothing else, the sauce definitely makes up for it.
Maltose or Honey
To make Char Siu, maltose (malt sugar) is the preferred sweetener to give the meat a shiny glaze. If you can’t get maltose, honey is a good substitute. Taste and appearance may be slightly different but it will work.
As for the pork, a chunk of pork shoulder with some fat works best. Lean pork will give you hard and dry Char Siu which may not be what you would expect or hope to achieve.
Please use a non-stick pan because it will be so much easier to clean as the sauce will become thick and syrupy. It will be a mess especially if it is left until after dinner for clean up. No fun scrubbing out a crusted pan after an amazing dinner. 😉
Tools Used in Making This Stove Top Char Siu
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Maltose – 14.1oz [Pack of 3]
T-fal Thermo-Spot Heat Indicator Anti-Warp Base Glass Lid Cookware, 12-Inch, Gray
Winco UT-9 Coiled Spring Heavyweight Stainless Steel Utility Tong, 9-Inch
Stove Top Char Siu (Chinese BBQ Pork)
- 2 tbsp vegetable oil
- 2 cloves garlic (minced)
- 3 lbs pork shoulder (trimmed and cut into thick strips)
- 1 tsp five-spice powder
- 1 tsp sesame oil
- 4 tbsp hoisin sauce
- ½ cup water (120ml)
- 8 oz maltose or honey (227g)
- Salt to taste
- 1 tsp dark soy sauce
- Heat vegetable oil in a large non-stick fry pan. Saute garlic for 30 seconds.
- Add pork shoulder strips. Sprinkle five-spice powder all over pork. Add sesame oil, hoisin sauce, water, and maltose.
- Using a pair of tongs, flip the meat when sauce comes to a boil. Place lid over the pan, reduce heat to medium, and cook for 15 minutes.
- Remove the lid and flip the meat again. Cover and continue to cook for 15 minutes.
- Remove the lid, add salt and dark soy sauce. Cover and continue to cook for 15 minutes.
- Remove the lid and flip the meat again. Cover and continue to cook for another 15 minutes.
- Remove the lid. This time the sauce has started to thicken. Once again, flip the meat and allow the sauce to thicken without the lid to a thick and syrupy consistency. Turn off the stove.
- When char siu is cool enough to handle, slice and serve with rice or noodles.
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