Instructions

1. 1

   In a bowl, combine the 500g pork shoulder with the scallion sections, ginger slices, 2 tablespoons soy sauce, 2 tablespoons BBQ sauce (char siu sauce), 1 tablespoon rose liqueur or cooking wine, 2 tablespoons oyster sauce, 2 tablespoons honey, and 1 tablespoon dark soy sauce. Mix well to ensure the pork is fully coated.

   ⏱️ 10 min

   
2. 2

   Marinate the pork for at least 4 hours in the refrigerator, or preferably overnight for a more intense flavor.

   ⏱️ 240 min

   
3. 3

   Transfer the marinated pork along with all the marinade, the 10 shallots, and the 10 garlic cloves into a rice cooker. Close the lid and select the 'rice cooking' mode.

   ⏱️ 5 min

   
4. 4

   Once the first cooking cycle is complete, open the rice cooker and carefully flip the pork to ensure even cooking. Close the lid and run the 'rice cooking' mode a second time. The meat should be tender after two cycles.

   ⏱️ 40 min

   
5. 5

   Once the pork is cooked and tender, carefully transfer the pork and all the remaining sauce from the rice cooker into a pan.

   ⏱️ 2 min

   
6. 6

   Place the pan over low heat. Cook, stirring constantly, until the sauce caramelises and thickens, and the surface of the pork develops a slightly charred, glossy finish.

   ⏱️ 15 min

   
7. 7

   Remove the char siu from the pan, slice it into desired pieces, and drizzle with the caramelized sauce from the pan. Serve immediately with rice.

   ⏱️ 3 min

   

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Nutrition Facts (per serving)