Homemade Char Siew

Ingredients: (Serves 2 adults and 3 kids) 
1.5kg Pork shoulder Flap/ Plane meat (飞机肉) 
* You can also buy 五花肉. The pork you used for char siew has to have some fats so that it will not be dry. 

Seasonings: 

• 2 tbsp light soya sauce
• 2 tbsp dark soya sauce
• 2 tbsp oyster sauce 
• 2 tbsp honey 
• 2 tbsp shaoxing wine
• 4 tbsp brown sugar
• * For brushing on char siew when browning in oven, prepare 2 tbsp maltose, mixed with 1 tbsp water and dissolve. You can replace by honey if maltose is unavailable. Dissolve one tbsp of honey with 1 tbsp of water. 

Method: 

1. Mix seasonings in a bowl. Placed pork in ziplock bag and pour seasonings. Zipped and ensure that pork is well coated with seasonings. Marinate in the fridge for two days (if not at least overnight). 
2. Bring pork out to room temperature 30 minutes before cooking. 
3. Heat up non-stick pan with medium heat. Place meat inside and pour all the marinate together. Let it boil and then simmer. Flipped the pork in-between to let it coat with the marinate evenly. Remove when it's almost done. Once you see the marinate becoming lesser and thicker, you can remove it and set it on cooking paper. 
4. Transfer char siew to preheated oven of 180deg to brown it further and crisp on the outside. Remove and brush some maltose/honey over pork to glaze it and pop back oven for about two mins. Sliced and serve. 

** Special thanks to Ms Alice Lau as recipe is adapted and modified from hers.