叉烧 （Cha Siew)

食谱取自her world plus- The Women's Lifestyle Network

INGREDIENTS:

• 1kg pork neck, sliced into long strips
• 2 Tbs light soya sauce
• 2 Tbs dark soya sauce
• 2 Tbs oyster sauce
• 2 Tbs honey
• 6 Tbs white sugar
• (optional red food colouring for the char siew)

METHOD:

1. Place the pork in a wide and deep dish. Mix well with the light soya sauce, dark soya sauce, oyster sauce, honey, white sugar and food colouring .
2. Leave to marinate for about 4 to 6 hours, or overnight in the fridge.
3. When ready to cook, pour the pork and marinade into a wok.
4. Cook the pork on high heat for about 15 to 20 minutes with the wok lid on. Stir occasionally to make sure that the meat is evenly coated with the marinade. The char siew is ready when most of the marinade has been reduced to a thick gravy and the meat is caramelised.
5. Transfer the char siew to a rectangular baking dish. Spoon the remaining gravy over the pork.
6. Place the dish on the lowest rack in the oven, set to grill mode. Grill the char siew for 3 to 5 minutes, then remove from the oven and flip the meat with a pair of tongs, and cook the other side for another 3 to 5 minutes. You can grill the char siew for a few minutes more, if you prefer it to be more charred.
7. Slice the char siew to serve with rice, and spoon the remaining gravy over the char siew and rice.