Recipe: Rice Cooker Salted Egg Yolk Char Siew 

Although it’s no more MCO and many of us are more or less back to our previous routines, we are still highly encouraged to stay home when we can. This recipe is perfect for the home cooks who would like to try something new for the weekend!

Rice Cooker Salted Egg Yolk Char Siew 

by Margarita Lee

Margarita Lee

Ingredients A:

  • 450g Pork belly 
  • 6 Steamed salted egg yolk 

Ingredients B:

  • 1 tbsp Hoisin sauce
  • 1 tbsp Oyster sauce
  • 1 tbsp Soya bean paste
  • 2 tsp Sesame oil 
  • 1 tbsp Rose wine or Rice wine 
  • 1 tsp Mince garlic 
  • 1 tbsp Maltose or Honey 
  • 1 tbsp Sugar (optional)
  • 1/2 tsp Five spice powder 


  1. Cut the meat into pieces about 5cmx5cm. Rinse and drain.
  2. Make a hole in the centre of the pork belly just big enough to fit the salted egg yolks.
  3. Insert egg yolks in between pork belly one at a time.
  4. Secure both ends of the pork belly with toothpicks. 
  5. Marinate pork belly with ingredients B for a minimum of 3 hours, preferably overnight in the fridge.
  6. Remove marinated pork belly from the fridge 30 minutes before cooking. 
  7. Lay the pork belly in the rice cooker, the fat side down. Pour in the rest of the marinade sauce.
  8. Set the rice cooker to ‘cooking white rice’ mode and begin cooking.
  9. Flip the Char Siew after 10 minutes. Continue to cook in the rice cooker until the mode completes.
  10. Slice Char Siew and serve. 


For extra caramelisation, put Char Siew on a grill for 5-10 minutes.


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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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