Char Siu
Cut into strips 2 cm wide by 4 cm thick, then pierce with a fork to aid absorption of marinade:
600 g pork butt, or pork tenderloin
Mix well in a large ziplock bag:
30 ml hoison sauce
30 ml light soy sauce
15 ml oyster sauce
15 ml honey
1 ml Chinese five spice powder
2 cloves of minced garlic
15 ml minced ginger
Place the meat into the bag, close it, and spread the marinade over the meat thoroughly. Refrigerate for at least 24 hours, or as long as 48 hours.
Pre-heat the oven to 200. Remove the meat from the bag and place it on a rack in a baking tray.
Mix together:
15 ml honey
10 ml marinade
10 ml warm water
Brush over all sides of meat. Roast for 10 minutes on middle rack of oven. Brush all sides again with honey mixture and roast for another 10 minutes. Move to top rack of oven and roast for a final 2 minutes to give the meat the characteristic sweet skin.
Remove from oven and brush with sesame oil. Cool for 3-4 minutes and slice thin to serve.