This was dinner last week - homemade char siu using Lee Kum Kee 李錦記 ready made char siu sauce. It's easy to make as the marinade is ready to use and for a stronger flavour, I added a dash of five spice powder onto the pork.
Pork butts (the shoulder of the pig) or pork tenderloins are usually used for making char siu but I have used pork belly this time as B likes his meats a little fatty.
Ingredients500g pork belly
4 tbsp of Lee Kum Kee char siu sauce
Dash of Chinese five spice powder
Marinate pork with 4 tablespoons char siu sauce and dash of five spice powder for at least 3 hours, preferably overnight.
Roast pork in pre-heated oven at 180°C (fan forced mode) for about 20 minutes, turn the pork over and baste with more sauce, roast for another 20 minutes.
Reserve remaining marinade and boil it in a saucepan. Pour sauce over sliced pork. Dish and serve.