Braised Char Siu

Cut 1.5 kg pork shoulder butt into strips and add 2 tsp chopped garlic

Add 3 tsp Hoisin sauce, 3 tsp Oyster sauce and 2 Tbsp honey

Add 1 Tbsp pepper, 1 tsp sesame oil and 4 tsp Chinese Rice Wine

Spread the sauce over the pork and ensure it is evenly coated

Set aside in fridge for at least 4 hrs or overnight

Add 2 Tbsp cooking oil in a hot pan

Sear marinated strips of pork in pan for about 2 mins each side

Add 1 Tbsp chinese rice wine and cover the pan

Remove the cover when the liquid in the pan has reduced

Remove the smaller pieces when they are cooked but leave the thicker strips to cook longer

Add 1/2 cup water when there is no more liquid in the pan

Remove pork strips when they are fully cooked

To make a thick gravy, pour 1 cup water to deglaze the pan

Add 3 tsp cornstarch mixed with water to thicken the gravy

The thicken gravy is use for the char siew