Home made Char Sui worded by and made by Ant Wong (Taken off Larkin & Dale’s Takeaway Revolution)
To marinate the 1 pack of approx 500g – 700g pork belly (sliced) add an egg & about 3 to 5 teaspoon of brown sugar.
Then add 3 to 5 tablespoons hoisin sauce and about table spoon of peanut butter
A tablespoon of optional “Mei Kuei Lu Chiew” (rose essence liquor) or Harvey Bristol Cream.
Diced half an onion, 1 or 2 cloves of garlic diced and 2 or 3 heap tablespoon of cornflour.
Give the pork a good massage rub in all the ingredients to the pork.
Let it to marinate for at least 30 minutes.
Then cook in a oven at 180 degrees C for about 40-45 minutes.
When cooked halfway almost golden I brushed in some sugary syrup or diluted Lee Kum Kee char siu sauce.
And if necessary turn the meat over to evenly roast to golden colour.
All these measurements are approximate