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1
Wash meat and pat dry with paper towel and cut pork fillets into strips .
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2
Marinate evenly with Lee Kum Kee Char Siu Sauce. Initially, the sauce is quite sticky and gluey to spread over fillets. Once being left in the fridge for a while it will get diluted.
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3
Marinate for at least 2 hours, best leave overnight to allow the flavors to seep in (I stored them in covered container and left overnight in fridge).
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4
Pre-heat oven at 230 degree C.(Mine is not fan oven)
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5
Place marinated fillets on baking tray with aluminum foil on the bottom for easier cleaning. Keep marinade aside for basting.
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6
Bake for 10 minutes; flipping fillets over basting with marinade and bake at lower heat at 200 degree C for another 20 minutes.
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7
For better juicy effect, repeat the flipping and basting at least 2 times.
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8
Take out and glaze with honey and change oven mode to grill 180 degree C, return to higher rack to grill for another 5 to 10 minutes or until it is charred but not burnt.
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9
Remove from oven and let cool for a few minutes. Transfer to a cutting board and slice into thin pieces.
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10
You can serve this with rice or wanton noodle or even use as filling for char siu bau (pork bun)
