- 500g pork collar (wu hua rou)
- 2 tbsp sugar
- 2 tbsp honey
- 1 tbsp dark soya sauce
- 1 tbsp light soya sauce
- 1 tbsp cooking wine
- 1 tsp white pepper
- 1 tsp salt
1 Marinate pork with sugar, honey, dark soya sauce, light soya sauce, cooking wine, pepper and salt, and leave in fridge overnight.
2 Heat wok over medium-high heat, add 1 tbsp of oil to heated wok and swirl. Add in pork, marinade and 1 cup of water and cook for 30 minutes with wok lid on. Stir occasionally to ensure pork is evenly coated with marinade.
3 Simmer over medium-low heat until marinade is reduced to a thick gravy and pork is charred.
4 Slice char siew and serve.