Char Siew (Roasted Pork)

I make this almost every Monday because I promised to cook this dish whenever Shanice has phonic class. She doesn't want to attend the extra classes that we parents signed up for her, so we kinda push and entice her to go on. Char Siew is one of the favourite "meat" dish she like. I think she's born a vegetarian... From very young age, she'll ask for celery, cucumber, sweet pea and all kinds of fruits. It always take her ages to chew on meat except Char Siew...

I didn't roasted this in oven but using a short cut method. You can try this way if you don't have a oven but a small toaster...

First, choose your preferred parts. I prefer shoulder butt which has more fat and the meat is more tender when it is done but my hubby prefer lean so I did both. Just wash the pork and marinate it with salt. Then use about 3 - 4 table spoon of "Lee Kum Kee" Char Siew Sauce, some cooking wine, garlic, shallot and ginger. Stew it with slow fire until the meat is tender and the sauce is reduced and thick enough to coat the meat. It'd take about 45min, I think. Then use toaster or oven (high heat) to bake for about 15min. You'll have a juicy and tender Char Siew..

I always cook extra and chill it, cox my girls like Char Siew with Marcoroni too.