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(Converted) Adam Liaw's Char Siu Pork Neck



4 portion(s)

5 spice powder

  • 2 cinnamon sticks
  • 3 star anise
  • 12 --- cloves
  • 1 tablespoon fennel seeds
  • 1 tablespoon sichuan peppercorns
  • 2 teaspoons sea salt flakes


  • 8 cloves garlic
  • 5 centimetres ginger knob
  • 4-6 tablespoon honey
  • 3-4 tablespoon raw sugar
  • 2 tablespoon shaoxing wine
  • 60 grams soy sauce
  • 1 kg pork neck, (cut into 5 cm wide long strips)

Recipe's preparation

    5 spice powder
  1. 1. Place all ingredients from 5 spice powder list into theClosed lid

    2. Dry roast the spices for 5 minutes, Gentle stir settingNo counter-clockwise operation, on 80deg.

    3. Mill 30 seconds, speed 9-10. Check and scrape down if necessary.

    4. Mill for another 30 seconds, speed 9-10. If you desire a finer result, mill longer.

  2. Marinade
  3. 1. Add all items from Marinade list except Pork Neck into Closed lid

    2. Cook for 4 minutes, 90deg, speed Gentle stir setting until all the sugar n honey has dissolved.

    3. Pour over Pork Neck and marinade at least 2 hours. Overnight is preferred.

  4. Roasting Char Siu
  5. 1. Crank up your oven to 150deg, and place pork neck in middle rack.

    2. Roast for 10 minutes, then turning meat upside down, and pouring marinade over the top.

    3. Roast for a further 30 minutes.

    4. Rest for 10 minutes, and slicing with sharp knife. Eat while hot.


Accessories you need

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If using Maltose, warm up in Microwave for 30 seconds, before pouring into Closed lid.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Have just completed the

    Submitted by ThermoMum72 on 3. August 2014 - 13:44.

    Have just completed the marinade.  I think you should cook longer as it never got close to 90 deg and the garlic and ginger should be minced, so I am going to zest it all up to sp 8 for 3 secs.  

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