The best char siew ever...and kindly verified by my downstairs neighbour

That piece of char siew-quality meat I got from Borough Market? Well it was finally turned into char siew last night.
This involved marinating the meat for 24 hours (turning once over at the 12th hour) and a 40- minute wait later, the aromas of freshly roasted char siew engulfed the whole of my kitchen and my tiny flat. And that was already 9pm last night, but it was worth the wait.

I took the meat out of the oven, resisted picking on that divine culinary piece of artwork (resting time babes!) and figured it was a sin not to share this joy with someone.

However, given that my charsiew-loving friends are nowhere to be found (Tango's in HK, MHK L's not going to be home THAT night(woah!), DK's in loveland etc etc) I called my ever-reliable and loyal (to my culinary experiments) downstairs neighbour J to experience the "high" from char siew-eating.

1kg of ribeye pork - that's what we devoured over the course of an hour in the gallery of my kitchen, standing right in front of the oven that the char siew came out from, eating right from the roasting tray...did not even bother plating it up or slicing it...haha
Nothing was needed to accompany the charsiew - it was just good on its own. ALL we did was cut the char siew up into bits and just chomped along.

Life's good again...IF YOU HAVE GOOD CHAR SIEW.

To spread the goodwill, I've included my charsiew recipe. Friends: make sure your gfs can replicate this feat k?

Ingredients

• 1 kg rib eye pork - this is called "mui far yok" in your Chinese butchers. Or go to Ginger Pig in Borough Market and ask for the fatty fillet.
• 5 tablespoons Lee Kum Kee Charsiew sauce - as marinate
• 25ml Shaoxing wine
• 50ml Glenfiddich whiskey - this is the secret ingredient
• Heather honey for sweetness and finished glazing
• White pepper

Steps

• Cut the 1kg pork into two long 1 1/2 "strips (char siew shape) if too large a piece
• Mix all marinate ingredients (whiskey,wine,sauce and pepper) with the pork and leave covered in the fridge for 24 hours, turning round once at the 12th hour
• Set oven temperature to 170 degree celcius
• Line roasting tin with heavy duty foil, place marinated meat onto tin and roast for 30 minutes in middle shelf. Do coat the meat with half of the marinate that was used.
• Remove from oven and baste with remaining marinate. Also baste with 2 tablespoons of honey to get the "char" quality. Roast for an additional 10 minutes at 180.
• Remove from oven and leave to rest in a warm place for 10 minutes
• Plate up and eat!!!! Only needs to have fluffy thai fragrant rice if you really want a complete meal.