Ingredients

Directions

1 Done	Marinate Pork In a bowl, add all ingredients except pork and maltose. Stir to combine well. Put pork into the marinade bowl. Coat well and set aside overnight in the fridge.
2 Done	Cooking Pork Pre-heat oven to 200C. Arrange pork on a wire rack over a lined baking tray. Place the meat on the highest rack in the oven. Bake for 20 minutes turning it once.
3 Done	Glaze Sauce While waiting for the pork, put leftover marinade in a saucepan. Simmer to reduce sauce. Add in maltose. It will be glossy. Once reached desired consistency, remove from stove. When pork is ready, toss it in the saucepan. Coat well. Return pork to the oven to get a nice char and caramelisation. Bake on broiler mode for 2 mins turning once. Leave pork on the counter to rest and cool for 10 minutes before slicing. For extra char siew sauce, add some water to the thicken sauce. Adjust taste with soy sauce if necessary. Serve Char Siew with rice or noodles. Enjoy!

	450 g Pork Belly; 1.5 inch think strip
	1 Tbsp. Maltose or Honey
	Marinade
	1 cube Fermented Red Beancurd
	5 Tbsp. Sugar
	1 1/2 Tbsp. Oyster Sauce
	1 Tsp Garlic powder
	1/2 Tbsp. Dark Soy Sauce
	1 Tbsp. Shaoxing Wine
	2 drops Red Food Colouring (optional)