Recipe – BBQ Pork (Char Siu)


  • 2 lb pork collar butt (梅頭肉)


  • 2 tbsp Char Siu Sauce
  • 2 tbsp Ground Bean Sauce
  • 1 tbsp honey and maltose mixture (or to your taste)
  • 1 tbsp Rose Wine
  • 1 tsp minced garlic


  • Rinse and cut pork collar butt into strip(s) about 2 and half inch in width each. Make several slashes across the top of the strips to avoid curling up when cooked.
  • Heat the maltose a little bit so that it can be mixed into the seasoning better.  Marinate the pork with the seasoning and put in a fridge. For a better result, marinate for overnight.
  • Preheat countertop toaster oven to 180C/350F. Put seasoned pork strip(s) in a tray lined with foil. Do not put all the marinade in because it will burn easily.  Only keep a thin layer on the pork strips.  Bake for about 30 minutes.
  • Adjusst the heat to 210C/400F.  Take the pork out, brush pork strip(s) with honey and maltose mixture and bake for 5 minutes.
  • Repeat step 4 once.
  • Let the BBQ pork stand for 10 minutes after taking out from oven.  When the pork cool down a bit, cut and arrange it as desired. Don’t forget to go with the gravy inn oven tray. Excellent taste!


  1. You can use the conventional oven but the cooking time will need to be adjusted accordingly.  I found that it takes longer to cook the pork while the meat cooked in the toaster oven is more juicy and tender.
  2. Cutting into the meat too early will cause a significant loss of juice. Do not skip the resting stage.

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