Char Siu
- 1 kg pork belly or pork shoulder
- 1 tsp 5 spice powder
- 1 tbsp white pepper
- 2 tbsp light sauce
- 1 tbsp dark sauce
- 1 tbsp oyster sauce
- 1 piece of red bean curd
- 1 tbsp rice wine
- 4 tbsp honey
- 2 tbsp sugar
1. Marinate the meat with above and keep in fridge over night.
2. Roast in over 180 ~ 200 C for 25 mins each side, meaning flip over and bake 25 mins, apply the left over marinates over the meat during roast.
Timing is important so as not to overcook result in dry meat.
