Context Navigation

CharSiew

-                      v3
+                      v4
 Char Siu (Char Siew) Sauce:
 || 1 1/2 tbsp || maltose||
 || 1 1/2 tbsp || honey||
 || 1 1/2 tbsp || hoisin sauce||
 || 1 1/2 tbsp || soy sauce||
+|| 1 1/2 tbsp || maltose||
+|| 1 1/2 tbsp || honey||
+|| 1 1/2 tbsp || hoisin sauce||
+|| 1 1/2 tbsp || soy sauce||
 || 1 tbsp || Chinese rose wine||
 || 3 dashes || white pepper ||
+|| 3 dashes || white pepper ||
 || 1/2 tsp || five-spice powder||
 || 1/2 tsp || sesame oil ||
+Add all ingredients of the char siu sauce in a sauce pan, heat it up and stir-well until all blended and become slightly thickened and sticky.  (It will yield 1/2 cup char siu sauce.) Transfer out and let cool.
+Marinate the pork pieces with 2/3 of the char siu sauce and the chopped garlic overnight.
+Add 1 1/2 tablespoons cooking oil into the remaining char siu sauce. Keep in the fridge.
+The next day, heat the oven to 190 dec C and roast the char siu for 15 minutes (shake off the excess char siu sauce before roasting). Transfer them out of the oven and thread the char siu pieces on metal skewers and grill them over fire (I used my stove top). Brush the remaining char siu sauce while grilling until the char siu are perfectly charred. Slice the char siu into bite-size pieces, drizzle the remaining char siu sauce over and serve immediately with steamed white rice