Stovetop Braised Char Siu

5.0 from 10 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins

Serves: 4


  • 1 kilogram (~ 2.2 lb) pork shoulder/pork collar, cut into long thin 1.5cm (0.5 inch) slices
  • 5 tablespoon oyster sauce
  • 4 tablespoon hoisin sauce
  • 2 tablespoon dou ban jiang (fermented chili soy bean paste)
  • 1 tablespoon sesame oil
  • 2 tablespoon maltose/honey
  • 1 tablespoon brown sugar
  • 3 tablespoon light soy sauce (or use 2 tablespoon regular soy sauce + 1 tablespoon water)
  • 2 tablespoon Shaoxing wine (optional)


  1. Mix pork with all ingredients in a large mixing bowl. Let the pork marinate for at least 4 hours, overnight is best.
  2. Arrange the pork in a single layer in a large skillet with a lid. Then, mix the marinating sauce with 1 cup of water, and pour this over the pork.
  3. Cover the lid, and turn the heat on to medium-high. Once it boils, continue cooking for 10 minutes. Flip the meat, cover the skillet again, and continue cooking for another 10 minutes.
  4. Now remove the lid and check if there is still enough liquid or not. Usually it can be a bit dry at this point, and I usually add about 1/2 cup of hot water to the skillet and shake it around a bit loosen up the sauce.
  5. Continue cooking (without lid) until the sauce is reduced and the meat is caramelized, about 20 minutes. You may want to flip the meat every 10 minutes.
  6. Turn off the heat, and remove the skillet from heat. Let the meat sit in the hot skillet for another 10 minutes, then cut into thin slices. Char siu is great with rice or noodle, and you can even use it as filling for Chinese steamed buns.

Another great recipe by