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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Wash hands thoroughly after handling raw meat to prevent cross-contamination.
Wash 750g pork collar in advance, pat dry the surface moisture completely with kitchen paper, and set aside in a large plate.
Watch out
Surface moisture must be completely dried with kitchen paper
otherwise, the marinade won't adhere properly
Slice 15g peeled garlic thinly; cut 15g peeled ginger into thin slices then fine shreds; cut 20g scallions into sections, and place all into the pork bowl.
Watch out
Garlic and ginger must be sliced thinly enough to fully release juices and aroma when massaged.
Add 5g white sugar, 15ml light soy sauce, 5ml dark soy sauce, 10ml rice wine, 2g white pepper powder, and 30ml char siu sauce to the bowl. Wear gloves and massage vigorously to extract onion and ginger juices, mix well, and marinate for 1 hour.
Watch out
Marinade must be thoroughly massaged into the meat
otherwise, flavors will be unevenly absorbed
While waiting, cut off the ends of 150g red onion and slice into thin shreds. Shake them apart and set aside.
Watch out
Slice the onion quickly to minimize eye irritation and tearing.
After 1 hour, remove all scallion, ginger, and garlic pieces from the meat by hand and discard them to keep the meat's flavor pure and delicious.
Watch out
Aromatics must be removed completely
otherwise, they will burn during pan-frying and overpower the meat flavor
Add 30ml cooking oil to the pan, stir-fry the onion shreds until fragrant and cooked, then remove them and leave the infused oil in the pan.
local_fire_departmentmedium heat stir-fry for about 2 minutesWatch out
Remove onions once softened
do not let them char, or the oil will taste bitter
Using the remaining oil, place the marinated pork collar pieces into the pan one by one. Cover with a lid and pan-fry on low heat for about 2 minutes to set until the bottom is golden brown.
local_fire_departmentlow heat pan-fry for about 2 minutesWatch out
Keep heat low the whole time
otherwise, the sugary char siu sauce will burn instantly before the meat cooks
Flip the meat to prevent sticking, pour in all remaining marinade juices, and continue simmering on low heat for 2 minutes.
local_fire_departmentlow heat simmer for 2 minutesWatch out
Flip gently to avoid splashing sauce or breaking the meat pieces.
Pour in 150ml beer, cover, and simmer on low heat to reduce the sauce. Baste the meat repeatedly with the sauce using a brush until the glaze thickens, turning a glossy, vibrant date-red color.
local_fire_departmentlow heat reduce for about 5 minutesWatch out
Stir frequently and baste while reducing
otherwise, the high sugar content will easily burn at the bottom
Remove the cooked char siu and place on a plate to cool. Once cooled, slice into thick pieces, arrange neatly on a plate, and garnish with scallion shreds before serving.
Watch out
Let it cool before slicing
cutting while hot will cause the meat to fall apart and juices to leak
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