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Char Sui or Filling for Siapoa

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“Version 1. Adapted from kiteless”

Ingredients Nutrition


  1. Line a large roasting pan with foil. Mix up all ingredients except the pork and set aside.
  2. Cut your pork into 1"x1" strips, trimming away excess fat.
  3. Place in the roasting pan and pour the sauce over the top.
  4. Turn to coat, and let marinate for 4 hours or up to overnight.
  5. When ready to cook, put your oven rack on the second closest position to the broiler and preheat the oven with the broiler for a few minutes.
  6. Broil pork for 20-30 minutes.
  7. Turn and baste at 8 minute intervals.
  8. Pork is done when the thickest section is cooked all the way through (no pink).
  9. Watch for burning sugar, and some of the edges will and should get a little crispy.
  10. If your pan turns dry (mine didn't), add a little water a few TB at a time.
  11. Let cool to room temp, and refrigerate for 4 hours or up to overnight.
  12. Now, this stuff is absolutely delicious on its own.
  13. Use in stir-fries, sandwiches, chop up and put in soba, udon or ramen soup.
  14. For siapoa filling:
  15. Mix oyster sauce through sesame oil and set aside.
  16. Mince your onions and pork.
  17. Get a wok or saute pan hot and put in the oil.
  18. Add onions, lower heat to low, and cook until onions start to turn brown, just a few minutes.
  19. Add pork and raise heat to medium-high, stir-frying for a few more minutes until pork is heated through, about one minute.
  20. Reduce heat to very low, add wine or sherry, and mix well, cooking for another minute or so.
  21. Add sauce ingredients and stir-fry until mixture is thick and bubbly.
  22. Remove from heat and put in bowl. Let cool to room temp then refrigerate for 4 hours or up to overnight prior to making the siapoa.

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