Char Siu n Crispy Pork Belly Rice (叉烧烧肉饭)

We had to shelve our yearly SG trip in May due to Covid-19. That also mean that my entire list of must-try hawker food is also shelved. One of those item on the list is 叉烧烧肉饭 (Char Siu and Crispy Pork Belly Rice).

Whenever I order Char Siu rice, I like to look for the ones that are glistening with charred edges. Add some crispy pork belly and steamed choy sum, it is heavenly with a plate of jasmine rice drenched in char siu sauce 😋.

I chose pork butt roast instead of tenderloin to prepare the char siu as a little fat is needed for the tender and juicy end result.


  • 2 lbs pork butt roast, cut into 2 inch strips
  • 2 Tbsp sweet soy sauce, I use abc sauce
  • 2 Tbsp shaoxing wine
  • 1 Tbsp sesame oil
  • 2 tsp ground five spice
  • 1 Tbsp sea salt
  • 5 tsp minced garlic
  • 5 tsp minced ginger
  • 2 Tbsp red fermented bean curd (南乳)
  • ¼ cup red bean curd sauce
  • ¼ cup hoisin sauce
  • ½ cup maple syrup
  • 1 Tbsp maltose


  1. Arrange the strips of pork butt roast in a single layer in a flat container.
  2. In a large bowl, combine the sweet soy sauce, Shaoxing wine, sesame oil, five spice, salt, minced garlic, minced ginger, red bean curd, red bean curd sauce, hoisin sauce, and maple syrup.
  3. Pour the sauce over the pork butt roast. Turn all the strips once to make sure all sides are evenly covered with the marinade.Cover and refrigerate overnight.
  4. Preheat the oven to 300°F. Line a roasting pan with parchment paper and set a wire rack on top.
  5. Transfer the pork butt roast from the marinade to the wire rack.
  6. Bake for 30 minutes until the edges are slightly charred.
  7. While the char siu is roasting, strain the marinade into a small sauce pan. Add a tablespoon of maltose and bring the marinade to a boil. Simmer for 10 minutes until the marinade is reduced to a quarter of its original volume.
  8. After 30 minutes of roasting, remove the char siu from the oven. Glaze the char siu generously with the marinade. Return to the oven and continue roasting for 15 minutes.
  9. Repeat glazing the char siu every 15 minutes until the edges are nicely charred, about 3 more times.
  10. When the pork is done, cool on the wire rack.
  11. Bring the rest of the marinade to another boil. Reserve to serve over rice.
  12. Slice char siu into quarter inch slices. Serve over steamed yu choy and jasmine rice.

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