No Roast Char Sau

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Published on: August 15, 2012

This is my all time favourite dish since I was young.  Char Sau in Hakka is roast pork.  It is served in chinese takeaways all over the UK, but I find some of them can be quite dry.  I can eat it everyday, but it’s not a very healthy one as it contains quite a bit of fat and sugar.

The most delicious part of the dish is the sauce.  I always find that the sauce that is given in a restaurant is never enough, even in Malaysia.  This recipe can satisfy my addiction to char sau sauce and it is cheap and easy to make.


600g of pork shoulder/streaky rasher/fillet

100g of sugar

2 tablespoons of light soya

1 tablespoons of dark soya

1/2 teaspoon of salt

400ml of water



1.  Mix the sugar, light soya, dark soya, salt and water in a bowl.

2.  Add in the pork to marinade for at least 4 hours or overnight.

3.  Heat the sauce in a sauce pan until it begins to boil.  Add the pork and let it boil.

4.  Lower to a medium-low setting and let it simmer until the sauce thickens.

4.  Cut the pork into bite size pieces and pour the sauce over the meat.

5.  Serve with rice.

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