Cooking: Home-made Pork Neck Char Siu

Want a slice?
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It's Cooking Friday!!!! How about a piece of scrumptious home-made pork neck Char Siu for the weekend? I know a lot of my readers are from the US, UK, Vietnam, Canada and Germany, maybe you would like to drive down to the nearby China Town to get a little ingredients this week.

They cannot be another simpler recipe. First, you'll need:

1. pork neck / any pork that is tender enough
2. a fork / a meat tenderiser
3. Char Siu sauce and (or) Chu Hou paste 
4. Dark Sauce Sauce
5. Honey
6. an oven

Tenderising pork neck
Image from Locky's English Playground

Step 1: Tenderise the pork as much as you like using forks or a meat tenderiser.

Self-explanatory
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Self-explanatory X 2
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Step 2: Get the sauces ready.

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Step 3: Pour a generous amount of Char Siu sauce and Chu Hou paste together with a little bit of Dark Soy sauce for the colour. Mix well.

See you in a few hours' time.
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Step 4: Chill the meat in the fridge and let it marinate for a few hours (I think minimum 3 hours, but you can try 2 if you want).

In you go!
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Step 5: Place the meat on a stainless steel plate and cook it in an oven at 250°C for 10 minutes on each side.

Slightly burned on the corners
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Step 6: When the meat is slightly burned on the corners, add honey to both sides, and we are almost there.

Remove the burned corners
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Step 7: Remove the burned corners and then cut them into slices.

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Step 8: Time to try out your very first home-made pork neck Char siu!


Have a Charsiu-licious weekend!!


Vocabulary:
self-explanatory -- (adj) easily understood from the information already given and not needing further explanation:
Charsiu-licious -- (adj) a portmanteau of Char Siu and delicious


Resources:
http://dictionary.cambridge.org/dictionary/british/self-explanatory?q=self-explanatory