Char Siew (barbeque pork)

Char Siew Pau is my shark and monster favourite, then I try make the char siew(baebecue pork) before make the outer. I'm try different recipes but this is the most delicious, the taste is just perfect. But the oven is bit messy but worth because can taste the lovely homemade char siew without food colouring or MSG.

Adapted from : Camemberu

Recipes source : ieat Fatty Cheong

1 kg Pork Collar (if you like it juicy) or Pork Shoulder (if you like it leaner)

250 gm sugar

150 gm oyster sauce

100 gm bean paste(Taucheo or Dou Jiang)

100 ml Soya Sauce

2 teaspoon rice wine

2 teaspoon black soy sauce

1 teaspoon red colouring (if you like to add, but I omitted)

(The amount can be use for 1 to 2kg Pork)

Method :

1. Mix all the ingredients together, marinade the meat in for at least an hour (best result is overnight)
2. Roast in a moderately hot oven for half an hour, turning and basting the meat till cooked and slightly charred.

Notes :

I roasted in my oven at 180C(fan) for half an hour, turning halfway and at the end turn to 200C for another 10 minutes for greater char  result.

The balance of the marinade sauce can keep it in refrigerate for cooking. (been used to cook other dishes the result is delicious) Because the amount of the marinade sauce can make more then 1kg Pork.