Shermay’s Chinese Roast Pork (Char Siew/Cha Siu)


  • 1 kg pork, preferably collar or neck (Huber’s Butchery)
  • 1 jar (240ml) Singapore Meat Marinade
  • 1 Tbsp red rice lees (anka), for more complex & richer flavour, and natural red colouring – optional but preferable
  • 1 jar (240ml) Cilicuka (Extra Hot or Super Hot)



  1. Trim the pork collar to preferred size. It should be long strips and about 1 ” in diameter at minimum.
  2. Lay some cling film on a flat surface, or use a plastic bag, place the pieces of meat.
  3. Slater the Singapore Meat Marinade and red rice lees on the meat. Seal with cling film then place in the fridge to marinate for 1 hr at minimum, ideally 3-12 hours.
  4. Remove from the chiller. Preheat the oven at 150 °C. Transfer the meat onto a wire rack with a tray underneath (to get even browning on the surface), or a tray lined with parchment paper. Discard the cling film and marinade.
  5. Roast for 15-30 mins depending on the size of the piece, it should be slightly charred on the outside.
  6. Before the last 5 mins of cooking, slather more marinade on the surface and allow it to char slightly.
  7. Serve with Cilicuka Extra Hot or Cilicuka Super Hot, this meat goes well with chilli sauce that has a kick due to the richness of the meat and salty-sweet flavour.

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