Roast pork

Hawker style roast pork (char siew)

Time 45 mins | Serves 3-4

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  • 1 kg pork, preferably collar or neck
  • 1 jar (240ml) Shermay’s Singapore Meat Marinade
  • 1 jar (240ml) Shermay’s Cilicuka (extra hot or super hot)
  • Sesame oil (optional)
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  1. Trim the pork collar to preferred size. It should be long strips and about 1 inch diameter at minimum.

  2. Place these cut pieces in a plastic bag or bowl.

  3. Slater the Singapore Meat Marinade on the meat until it is completely coated.

  4. Place in the fridge to marinate for 1 hour minimum, ideally 3-12 hours.

  5. Remove from the chiller. Preheat the oven at 150 °C.

  6. Pick up the meat with tongs, shake off any excess marinade. Transfer the meat onto a wire rack with a tray underneath (to get even browning on the surface), or a tray lined with parchment paper.

  7. Brush with sesame oil.

  8. Roast for 15-25 mins depending on the size of the piece, it should be slightly charred on the outside.

  9. Before the last 5 mins of cooking, slather more marinade on the surface and allow it to char slightly.

  10. Remove from the oven, set aside to rest for 5-10mins (this allows the juices to evenly distribute).

  11. Slice then transfer to a serving plate or pile on top of white rice with sliced cucumber on the side.

  12. Scoop the cooked juice drippings from the tray and pour over the meat, rice and cucumber.

  13. Serve with Cilicuka Very Hot or Cilicuka Very Very Hot, this meat goes well with chilli sauce that has a kick because of the richness of the meat and salty-sweet flavour.

    Optional: for a spicier version, add 1-2 tsp Cilicuka Very Hot or Cilicuka Very Verry Hot chilli paste into the marinade sauce, stir to mix evenly, then add the pork.

Recipe by:
Shermay’s Singapore Fine Food