Malaysia Kitchen

		About the Dish
		Char Siew is of Cantonese origin where skewers of pork meat is marinated in a honey hoisin sauce, and then roasted in an oven to charred, savory, and sticky sweet perfection. In Malaysia, Char Siew is often sold at Chinese chicken rice stalls and they are delicious when served on top of rice and drenched in the sticky sweet and delicious sauce.

Direction:

1. Add all ingredients in the Char Siew sauce in a sauce pan, heat it up and stir-well until all blended and has become slightly thickened and sticky. (It will yield 1/2 cup Char Siew sauce.) Transfer out and let cool.
2. Marinate the pork butt pieces with 2/3 of the Char Siew sauce and the chopped garlic overnight. Add 1 1/2 tablespoons cooking oil into the remaining Char Siew sauce. Keep in the fridge.
3. The next day, heat the oven to 375 degrees F and roast the Char Siew for 15 minutes (shake off the excess Char Siew sauce before roasting). Transfer them out of the oven and thread the Char Siew pieces on metal skewers and grill them over fire using your stove. Brush the remaining Char Siew sauce while grilling until the Char Siew pieces are perfectly charred. Slice the Char Siew into bite-size pieces, drizzle the remaining Char Siew sauce over and serve immediately with steamed white rice.