Lean pork, about 500-600 grams
Lee Kum Kee Char Siu Sauce, as needed
1. Place the pork strips on a cutting board and evenly pierce holes into them using a cone-shaped tool. It is best to pierce all four sides of each pork strip for better flavor absorption.
2. Put the pork into a large bowl. Add 2 tablespoons of Lee Kum Kee Char Siu Sauce, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of brandy, 1 teaspoon of white pepper, and 1/2 teaspoon of Sichuan pepper powder. Rub the mixture evenly into the pork with your hands, massaging each strip thoroughly.
3. Transfer the pork into an airtight container and refrigerate for 2-3 days.
4. Arrange the char siu pork evenly on a baking tray and pour any remaining marinade over it.
5. Cover the baking tray with aluminum foil to allow the meat to cook quickly while retaining moisture. Bake in the oven at 400°F (about 200°C) for 30 minutes.
6. While the char siu is baking, prepare the glaze by mixing 3 tablespoons of honey, 1/2 tablespoon of light soy sauce, and 1/2 tablespoon of Lee Kum Kee Char Siu Sauce. Stir well and set aside.
7. After baking, remove the tray from the oven. The meat should be fully cooked. Use tongs to lift off the foil (do not use your hands to avoid burns from the hot steam). Take out the char siu and place the used foil at the bottom of the tray. Put a steaming rack on the foil, then arrange the char siu on the rack. This prevents the char siu from soaking in dripping oil and juice, keeping the bottom dry and non-greasy.
Brush the char siu strips on all sides with the prepared glaze. Return the tray to the oven and use the Broil function at 300°F (about 150°C). Roast each side for about 5-7 minutes, meaning each side of the meat strips is roasted once, for a total of four sides. Do not leave the oven unattended during this process, as the broil setting can easily burn the meat. Keep the oven light on and closely monitor the char siu; remove it immediately if it becomes too charred.
After baking, allow it to cool. Once cooled, slice it for serving.
