Ever fancied having a go at making your own Char Siu Pork?
Well, there's no reason not to because it's really easy - you just marinade, then bake (or grill/barbeque).
Even better, you can make a big batch, eat some freshly cooked (well, you have to at least taste it - and if you're feeling civilised, maybe serve it with some stir-fried pak choi and steamed rice, sprinkled with a few sliced spring onions - and if you want to be totally decadent you could reduce the marinade to a syrupy consistency, and drizzle over the hot sliced pork, or even just serve straight from the oven, because you can!) then slice the remainder and freeze. You can then easily add it to Chinese dishes, stir fries, my Spring Rolls (the skinny version, or the gluten free version) or my healthy Singapore Noodles/Chow Mein etc. (straight from the freezer) as well as having the benefits of being able to choose whether to make it authentically, make a low fat version, or even make it gluten free if you need to (which it won't be the majority of the time if you buy it pre-made, or buy a pre-made marinade).
Well, let us pontificate no further, and get onto how to make it, as you need to marinate it for a day first!
