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1
Add all ingredients in the char siu sauce in a sauce pan, heat it up and stir-well until all blended and become slightly thickened and sticky.
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2
(It will yield 1/2 cup char siu sauce.)
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3
Transfer out and let cool.
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4
Marinate the pork butt pieces with 2/3 of the char siu sauce and the chopped garlic overnight.
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5
Add 1 1/2 tablespoons cooking oil into the remaining char siu sauce.
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6
Keep in the fridge.
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7
The next day, heat the oven to 375 degree F and roast the char siu for 15 minutes (shake off the excess char siu sauce before roasting).
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8
Transfer them out of the oven and thread the char siu pieces on metal skewers and grill them over fire (I used my stove top).
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9
Brush the remaining char siu sauce while grilling until the char siu are perfectly charred.
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10
Slice the char siu into bite-size pieces, drizzle the remaining char siu sauce over and serve immediately with steamed white rice.
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11
You dont have to roast the pork in the oven if you use an outdoor grill.
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12
As I used the stove top to char the char siu, I roasted the char siu in the oven so they were cooked.
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13
Its impossible to cook the char siu by using the stove top alone.
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14
You can roast the char siu thoroughly for 25-30 minutes in the oven.
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15
Its best to use the S-shape hook and hang your char siu at the top layer of the oven, with a roasting pan or aluminum foil sheet at the bottom for the drips.
