I used to make char siew (barbecued pork) at home using the char siew sauce bought from the stores. But it had been some time since I last did that, and when I checked, the jar of sauce had gone past its expiry date (or what’s left of it, rather).
So when I saw pictures of the delicious-looking homemade char siew from Wingz, I knew I had to try it for myself. I had always used pork shoulder to make my char siew, but this recipe called for sum chan pork (pork belly strips), which would produce (I suppose) a more fragrant serving of char siew.
Sure looks deliciously juicy, doesn’t it? 😀