800gpork shoulderfor roast, cut into 3cm long slices
Seasonings
50grice wineor Shaoxing rice wine
70gsoy sauce
50gsugarI like to use brown sugar
2tbspmalt syrupyou can use honey instead
1tspsalt
2spring onionscut 3cm lengthways
4clovesgarliccrushed
2tbsphoisin sauce
2star anises
1tspfive spices powder
1tangerine peelavailable in Chinese supermarkets
1tbspsesame oil
40goyster sauce
Instructions
Mix all the seasonings together and marinade the pork shoulder slices for 24 hours at least.
Pre-heat the oven to 180C and roast the pork slices until the edges look a little bit burnt. *Please brush the marinade mixture on the pork every 10-15 minutes.
Recipe Notes
I kept half of the char siu pork I made for a Yangzhou fried rice dish I made which I will upload in my next blog post