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In Malaysia, Char Siu (or Char Siew), as known as Chinese-flavored barbecued meat (typically pork), can be found in most Chinese roasted meat (shao la, 燒腊) stalls along with other roasted meats like duck, chicken and pork. Normally, these mouthwatering roasted meats are displayed in front of the stalls’ window to attract the customers and it is always hard to prevent myself from not buying some when I see them especially the char siu, my big time favorite.

In Los Angeles, it is not too hard to spot on a siu mei (燒味) eatery, which specializes in meat dishes like char siu, soy sauce chicken, roasted duck, white cut chicken, roasted pork etc . There are few good ones around. Therefore I never think of cooking the char siu because I can just grab it easily and I always assume it is too complicated to be made. Char siu literally means “fork roast”. The pork meat is being skewered with long fork and placed in a covered oven or over a grill fire to be roasted. Pork belly is the usually best to used for making char siu because it is much more tenderness and juicy.

Surprisingly, I made my own char siu for the first time! Well, I wasn’t making the traditional char siu this time and trying out an easy pan-fried char siu recipe instead, which I got it from my mom couple weeks ago when I was in Malaysia. It is definitely easier than the traditional barbecued type. The result was satisfying and I was contented. Try it!

Ingredients:

1 lb pork belly (cut into 3 thick slices)
3 tbsp minced garlic
500ml water (2 cups)

Seasoning:

3 tbsp light soy sauce
1 tsp dark soy sauce
2 tbsp oyster sauce
2 ½ tbsp sugar

Cooking method:

1. Mix pork belly, minced garlic, seasoning and marinate for at least 2 hours. Note: It is recommended to place the marinated pork belly in fridge overnight. This will bring a much tastiness effect.
2. Bring 500ml water to boil, add in pork belly and cook at medium heat until the gravy is dry.  Note: Watch your fire, don’t burn the meat.
3. Heat up a pan with oil. Lower down the heat and transfer the pork belly over. Pan-fry the meat until golden brown on both sides.
4. Remove, cut into slices. Serve hot.