Ingredients
1 lb pork butt cut into 4 pieces
4 cloves minced garlic
1 1/2 tbls. vegetable oil
For the char siu BBQ Sauce
1 1/2 tbls. maltose
1 1/2 tbls. honey
1 1/2 tbls. hoi sin sauce
1 1/2 tbls. light soy sauce (dark can be used but gives a much stronger flavour)
1 tbls. rose wine
3 dashes white pepper
3 drops cochineal (red) coloring
1/2 tsp. five-spice powder
1/2 tsp. sesame oil
Method
Combine the sauce ingredients in a sauce pan, heat it up and stir-well until it has mixed through fully. Allow the char siu sauce to cool and set aside.
Marinate the pork pieces with two thirds of the sauce and the minced garlic overnight. Add 1 1/2 tbls. vegetable oil into the remaining sauce, and refridgerate overnight.
The next day, remove any excess sauce from the pork, and roast the pieces in an oven at 370f for around 15 minutes until done.
Transfer them out of the oven and thread the char siu pieces onto metal skewers and grill them very gently over a BBQ grill, basting them with the remaining char siu sauce until the pork is nicely charred.
* Take when grilling and pay close attention to the pork as it cooks. Brushing the grill very lightly with oil before grilling the pork will help to prevent it from sticking.
Slice the char siu into small pieces, add some of the leftover char siu sauce and serve with white rice.
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