If you don't like the burnt taste or undercooked BBQ pork from speciality stores, market stalls or food hawkers, try this easy home recipe.
In Mandarin, it is called "cha shao". There's a slight difference between the Hong Kong "char siew" and Southeast Asian Chinese spelling of "char siew". In the urban areas of Thailand where Chinese influence on local cuisine is felt, the dish is known as "moo daeng" (red pork).
You'll need only one ingredient - pork neck for tender meat or pork shoulder if you like the meat to have little bite and chewy.
The rest of the ingredients are for marinades and sauces.
Bash and pulverise 2 garlic cloves.
Grate a small knob of ginger.
Mix rose wine (or rose water), shaoxing wine with oyster sauce, hoisin sauce, soy sauce and a little salt and sugar.
(Red food colouring is optional)
Combine well and marinate.
Put whole piece of meat into the marinate. Tip : it is best to take the meat (already thawed) out of the fridge for 20 minutes, wash and drain before marinating.
Heat oven to 220 C.
If the meat is very lean, brush lightly with some oil on both sides before putting into the oven to cook.
Cook for at least 30 minutes each side for 1.5 kg meat and longer for larger quantity.
Brush honey on one side when meat is almost cooked. Return to oven for 10 minutes. Then turn over and brush the other side. This is to prevent burning as pork needs to be well cooked.
Meanwhile, put the remaining marinade through the sieve. Use a little water if it is too thick.
Add remaining honey and stir well. Heat up the sauce till almost boiling and turn down the heat to a simmer. Reduce by half until it becomes a sauce.
Check that the centre of the meat is completely cooked yet juicy.
Rest in the oven for 5 minutes. Remove and rest outside for another 5 minutes before cutting into thin slices.
Serve with sliced cucumber, reduced marinade sauce and chilli sauce (mix sweet chilli vinegar and garlic sauce).
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