Char siew is deliciously simple to make. It is often eaten as a snack and is available anywhere there is a Chinese culinary influence. It can be eaten on its own or with some crisp lettuce and slices of cucumber. You can even use it as a component of another dish such as a stir-fry or a noodle dish or a soup, all of which are available from stalls in places such as Singapore, Malaysia, and Vietnam.
– 3 tbsp Asian fish sauce.
– ½ tbsp soy sauce.
– 1 tbsp sugar.
– 1 tbsp rice wine.
– 1 tsp five-spice powder.
– 1¼lb (575g) fresh pork shoulder, cut into.
– long strips about 1½in (3.5cm) thick.
Step 2: Heat an outdoor grill to medium, and place the pork on the grill over indirect heat. (You can also cook this in a grill pan or under a broiler.) Cook the pork for 15 minutes, brushing with the marinade and turning to avoid burning. Serve hot or cold, in salads, soups, or stir-fries, or with some chili jam or sambal-style sauce.