There was some leftover pork belly from the piece I had used for making Hakka Mui Choi Kau Yok. I thought the leftover would make some lovely cha siu to go with some wantan noodles. My cha siu was made on the stove, not baked in the oven; a quick and easy way and using palm sugar (gula melaka) and light soy sauce as the main seasoning.. 🙂


  • 1 tbsp oil
  • 1 tbsp chopped garlic
  • 450g pork belly

Seasoning Ingredients:

  • 3 tbsp light soysauce
  • 40g gula melaka/palm sugar (or dark brown sugar)
  • 350ml water



    Serves 2-3
    Prep time 10 mins
    Cook time abt 35 mins
    Total time abt 45 mins
total time


  1. Heat up oil in a wok and sauté chopped garlic til aromatic, abt 1 min.
  2. Add pork belly and mix well with garlic.
  3. Add seasoning ingredients and bring to boil.
  4. Lower heat and cook till sauce becomes a thick caramel. ( This process will take around 30 mins. Make sure gravy is really thick, maybe abt 3 tbsps left in wok).
  5. Remove from heat and leave to cool.  Then slice and serve.

I would prepare char siu this way again. Simple ingredients, simple cooking method – totally no fuss. And it tastes good too.. 🙂

Cha-Siu with sui-kau, chinese cabbage and thick wantan noodles..


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