蜜汁叉烧 (Non-bake Version)

Went to 2 different market tis morning & bought some飞机肉(in hokkien) from the 2nd. I been searching for 飞机肉 from different market since 2 wks ago. Wondering y i onli wanna buy 飞机肉 & wat exactly is it? Well, its actually piece of meat around the neck area from pig, its oso pork neck meat.
Of all area, y muz it be neck? Y can't i use 五花肉 or 猪腰肉? Well, when comes to making char siew, 飞机肉 is the best part to make char siew.

When i place my order for 飞机肉 from the pork vendor , uncle smile to me & ask says "wow....u wanna make char siew huh?

I smile & say "wah...uncle, u r so clever"

Uncle says "u den clever, noe how to choose 飞机肉 to make char siew, tis is the best portion from pig to make char siew"

Wow....I'm so excited & looking forward to making my own char siew. I'm lazy to use my conventional oven to roast char siew & i'm afraid that the texture would become dry when roasting. Therefore i choose a non-bake version to mantain the juice in it, onli blast it for the 10mins in a lower temperature oven toaster.

Ingredients;
500g pork neck meat( also known as飞机肉)
250ml water
1 tsp oil
Cucumber slices & corriander leaves

Marinate;
2 1/2 tbsp hoisin sauce
50g brown sugar
2 tbsp light soy sauce
1 tbsp dark soy sauce
Pinch of salt
3/4 tsp corriander powder
Few dashes of white pepper
1 tbsp garlic paste

Glaze;
1 tbsp oil
1 tbsp honey
1/2 tbsp dark soy sauce

Method;
-Using a toothpick, prick some holes on meat, marinade & set aside for at least 3hrs.
-Remove meat from marinate, add water to the marinate.
-Heat a non-stick frying pan, add 1 tsp oil & sauce to boil.
-When boils, add meat & simmer for 30mins.
-Remove, brush glaze over, blast in preheated oven toasted for 5mins on each side.
-Prepare drizzling sauce by adding boiling water to the pan, thicken with some cornstarch water, add some sugar to taste.
-When char siew cool, slice into 0.5cm thickness, drizzle sauce over & serve with cucumber slices & corriander leaves.
-Enjoy!

Tis is how the roasted char siew look b4 slicing, pipping hot, juz out from the oven. Mum can't wait for it to cool, pinch a piece of it & comment that it was so delicious. Even b4blasting in the oven, mum requested to have a slice of char siew as the smell was simply too tempting.

I totally agree & it was simply too delicious. Meat is tender with some fats, slightly charred on the outside, juicy inside. Dear readers, do give it a try, you're gonna love it.

*Choose to use pork neck meat to make char siew as it as a mixture of lean meat & some fats. U may choose to use lean meat if you r the health conscious type. Afterall, char siew taste better with some fats. Its depending on individual.