This is my all time favourite dish since I was young. Char Sau in Hakka is roast pork. It is served in chinese takeaways all over the UK, but I find some of them can be quite dry. I can eat it everyday, but it’s not a very healthy one as it contains quite a bit of fat and sugar.
The most delicious part of the dish is the sauce. I always find that the sauce that is given in a restaurant is never enough, even in Malaysia. This recipe can satisfy my addiction to char sau sauce and it is cheap and easy to make.
600g of pork shoulder/streaky rasher/fillet
100g of sugar
2 tablespoons of light soya
1 tablespoons of dark soya
1/2 teaspoon of salt
400ml of water
1. Mix the sugar, light soya, dark soya, salt and water in a bowl.
2. Add in the pork to marinade for at least 4 hours or overnight.
3. Heat the sauce in a sauce pan until it begins to boil. Add the pork and let it boil.
4. Lower to a medium-low setting and let it simmer until the sauce thickens.
4. Cut the pork into bite size pieces and pour the sauce over the meat.
5. Serve with rice.