Char Siew

My family saw from my Facebook posting that I made char siew on one weekday and requested for one during my last trip back to Klang! How can I say no?? Haha
It's different from the usual 'reddish' char-grilled meat because I did not add any food coloring.
It was delicious - the gravy was thick and gooey because of the honey. If there are maltose, maybe it will taste better?

Char Siew

1kg pork muscle (you can substitute with pork belly if you love a little bit of fats but remember to get the butcher uncle to remove the skin)
2 tbsp Hoisin sauce
1 tbsp Rose wine (I can't find this at supermarket so I substiuted with Chinese cooking wine)
1 tbsp light soya sauce
1 tbsp dark soya sauce
1 1/2 tbsp honey
4 tbsp sugar (I use brown sugar)
1 tsp sesame oil

- Marinade the pork with all the ingredients for at least an hour; preferably overnight
- Heat up Happycall pan - I did not use any oil at all
- Place meat in the pan and close the lid for 2 minutes. Flip the meat over and close the pan again to cook for 2 minutes.
- Repeat the above at least 3 times until meat is cook.
- Leave the pan cover slightly ajar so that the meat will be charred when the sauce is drying up. Ensure that the fire from your stove is kept to the minimum.
- When you have achieved desire 'charred' char siew, dish it to a plate.
- Serve with steamed white rice!

Bon Appetit!!

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