Char Siu叉烧

In a mixing bowl, combine the char siu sauce, oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, and honey. Add the sliced garlic and ginger. Stir until evenly blended into a smooth marinade.

Add the pork strips to the marinade bowl and mix thoroughly by hand, ensuring every surface is well coated. Cover with plastic wrap and marinate at room temperature for at least 30 minutes — overnight in the refrigerator delivers the best depth of flavor.

Heat the wok over high heat until hot. Lift the pork strips from the marinade (reserve all marinade liquid) and sear in the wok for 2–3 minutes per side until the surface turns golden-brown and the edges begin to caramelize.

Pour the reserved marinade and 100 ml of boiling water into the wok with the seared pork. Stir to combine, then bring to a full boil over medium heat.

Reduce heat to medium-low, cover, and simmer for 30 minutes, turning the pork once halfway through. Check that the liquid doesn't reduce too quickly — add a splash of hot water if needed to keep the pork submerged.

Remove the lid and increase heat to high. Stir continuously and reduce the sauce for 3–5 minutes until thick, glossy, and clinging to the pork in a caramelized glaze.