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Tuesday, 24 March 2015

Pan Fried Shanghai Char Siew (aka BBQ Pork) 上海煎叉烧

This was my first attempt making pan fried char siew as I normally air fried Char Siew . When I found this recipe in a book, I was hesitate to try but at the same time I can't stop my curiosity to try it. Lol... Just want to know if it's work and how it would taste.

Well, the taste was better than I expected. As for the texture of the meat, I used the healthier tender fillet. If you like it juicier, use pork belly! but it's fattening lol...

Click here for air fried/ grilled char siew recipe.


400g Pork Tender Fillet/ Belly (cleaned and dry with kitchen towel)

3 cloves of Garlic (Smashed)

250ml Water


1 tbsp Soy Sauce

1 tbsp Oyster Sauce

2 tbsp Sugar

1 tbsp LP Worchestershire Sauce 

1 tsp ShaoXing Wine

Dark Soy Sauce (optional)

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1. Mix pork, garlic and all seasoning. Let marinate overnight.

2. In a pot, bring water to boil. Add in pork and half of the sauce, simmer until the gravy is thicken.

3. Heat oil in a skillet. transfer the fillet to the skillet. Pan fry both sides.

4. Add in the remaining sauce and simmer to coat. 

5. Remove from heat. Sliced and serve with rice or noodle. 

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