Char Siu Pork Puree | IDDSI Level 4 Pureed Recipe

IDDSI Level 4 (Pureed) | 30 minutes | Easy

Char siu — Hong Kong’s iconic honey-glazed BBQ pork — is one of the most beloved flavours in Cantonese cuisine. Its sweet, caramelised aroma and tender texture make it an ideal candidate for texture modification. With the right blending and thickening technique, char siu can be transformed into a smooth IDDSI Level 4 puree that preserves its familiar flavour, bringing comfort to elderly residents who may have grown up with this classic dish.

Ingredients (2 servings)

• 150g lean char siu BBQ pork (shop-bought, pre-cooked), cut into small pieces
• 200ml chicken stock or clear broth
• 1 teaspoon honey or maltose syrup (for flavour balance)
• 1/2 teaspoon light soy sauce
• A few drops of ginger juice (to reduce gaminess)
• 1 teaspoon cornstarch dissolved in 2 teaspoons cold water (for thickening)

Method

1. Select lean char siu; trim away any charred edges or hardened glaze deposits; cut into small chunks
2. Place char siu pieces in a small saucepan with the chicken stock; heat over medium heat until just simmering
3. Reduce to low heat and simmer for 5 minutes until pork is fully softened and has absorbed the stock
4. Transfer pork and stock to a blender; blend on high speed for 2 minutes until completely smooth
5. If any graininess remains, pass through a fine sieve and blend again
6. Return the blended puree to the saucepan; add honey, soy sauce and ginger juice; stir to combine
7. Heat over low-medium heat; gradually stir in the cornstarch slurry until puree coats the back of a spoon
8. Serve warm in a bowl

Texture Test

Fork pressure test: Passes Level 4 — the char siu puree is completely smooth and uniform; presses completely flat under the back of a fork with no hard particles, connective tissue, or charred fragments.

Flow test: Puree flows slowly but does not spread rapidly. When a spoon is inverted, the puree falls as a thick mass rather than dripping freely — consistent with Level 4 Pureed specifications.

Safety Notes

⚠️ Remove all charred edges before blending — caramelised or charred sections of char siu become hard during cooking and may not blend to a safe texture. Remove them completely before cooking.

⚠️ Avoid high-fat cuts — fatty char siu can cause oil separation during blending, producing an inconsistent texture. Choose leaner pieces, or trim excess fat before cooking.

⚠️ Temperature management — the sugar content in char siu causes scorching; always reheat over low heat with continuous stirring.

Sourcing in Hong Kong

• Lean char siu: Available at all BBQ pork shops (燒味舖); request lean cuts and ask the staff to trim charred edges; vacuum-packed char siu is also available at PARKnSHOP and Wellcome
• Chicken stock: Ready-made low-sodium stock (Swanson, Chef’s Choice); or dissolve a small amount of low-sodium chicken powder in hot water
• Cornstarch: Available in the baking or condiment aisle at all major supermarkets

Nutrition

Approximately 180 kcal per serving, 20g protein, 8g carbohydrate (including natural sugars). Char siu provides complete animal protein and B vitamins. The maltose glaze supplies quick-release energy, which is beneficial for elderly individuals with reduced appetite. The unmistakable aroma of char siu is a powerful appetite stimulant rooted in food memory, making mealtime more engaging.