Char Siew by Pam Hi

Facebook link - https://www.facebook.com/photo.php?fbid=1056453251096471&set=pcb.1033089190078714&type=3&theater

Recipe link - https://www.evernote.com/shard/s472/sh/0bc51bca-2e5f-4694-b5c6-441265656adf/475db2b2497721ee6cfac03b53437a26

1 kg - Pork (I used 不见天 or 边肉, I dunno what to call in English but the meat is taken from the underarm area of a pig (area between the pig’s shoulder and belly which would never have been exposed to sunlight) - hence is called 不见天, the meat is less fatty and tender.  If cannot find you can use shoulder butt pork.

Prepare following & mixed well before putting in meat to marinate for at least 4 hrs (I marinated overnight).

2 tbs - Hoisin sauce
2 tbs - light soya sauce 
3 tbs - Oyster sauce (I used premium)
1 tbs - Chinese wine (hua tiao)
2 tbs - Sesame oil
100gm - Sugar 
1 tsp - five spice powder
1 tsp - pepper

TO COOK
1) use a non stick frying pan, add pork & sauce (reserve some to add on top of char siew if too dry later)...

2) cover it and let it simmer on med to low heat for about 30 to 40 min. Pls remember to turn the pork every few mins to prevent char

3) if pork reaches the tenderness you desire. .open up the cover turn up to high heat to dry up the sauce and a little char look if u prefer...again don't forget to turn the pork so that it will not over char.

4) Heat up the balance sauce & pour over the meat if u like to have more sauce.