Servings: Made about 6 strips

3lbs Pork Shoulder cut into 1"-1.5" inch strips 3lbs Pork Shoulder cut into 1"-1.5" inch strips
 
Marinate in: subheading: Marinate in:
8 TBS Lum's Char Siu Sauce (for redder color) or LKK (for brown color) - (about 2/3 of the jar) 8 TBS Lum's Char Siu Sauce (for redder color) or LKK (for brown color) - (about ⅔ of the jar)
2 tsp Lee Kum Kee Premium Oyster Sauce 2 tsp Lee Kum Kee Premium Oyster Sauce
1 TBS shoyu 1 TBS shoyu
1 TBS Shaoxing wine 1 TBS Shaoxing wine
2 TBS Minced garlic 2 TBS Minced garlic
 
Glaze (mix until combined): subheading: Glaze (mix until combined):
2 TBS of honey 2 TBS of honey
2 TBS of warm water 2 TBS of warm water
1 tsp of shoyu 1 tsp of shoyu
1 tsp of Lee Kum Kee Char Siu sauce 1 tsp of Lee Kum Kee Char Siu sauce

Instructions: subheading: Instructions:
Marinate in zip-lock for 2½ to 3½ days (start marinating in the evening and cook in the weekend afternoon)
Arrange char siu on well-greased rack (spray on both sides of rack or drips will be hard to remove)
Place rack over shallow tray lined with aluminum foil
Heat big oven to 350° degrees with oven rack in the middle position. Once heated, place tray in oven and add 1 cup of water to the tray. Loosely cover with aluminum foil.
Cook for 30 min and then flip (cover again loosely with foil) and cook for another 30 min
After cooking for 1 hour, baste with glaze and flip and glaze the other side (repeat after 20 min - total cook time to this point is 1hr 40 min).
Change temp from bake to "low broil" (tray remains on middle rack) and cook for 10 to 15 min more while basting and turning to frequently to achieve even char and gloss (keep a close watch to ensure that it doesn't burn!).
Meat should be firm and will cut easily if finished. If not cooked fully, it will be hard to cut.

1/19/23 - Added 1 TBS shoyu, 1 TBS Shaoxing wine to marinade / Marinated for 2 1/2 days. Great flavor and meat was tender (not hard)  1/19/23 - Added 1 TBS shoyu, 1 TBS Shaoxing wine to marinade / Marinated for 2 ½ days. Great flavor and meat was tender (not hard)
3/8/22 - 4 day marinade - meat was tender no difference in taste - revert back to 3 days. Maybe add a small pinch of 5 spice for more flavor - still not at Kau Kau level  3/8/22 to 4 day marinade - meat was tender no difference in taste - revert back to 3 days. Maybe add a small pinch of 5 spice for more flavor - still not at Kau Kau level
11/3/21 - 3 day marinade with LKK (not Lum's), but marinade was watery and thin at the end. Consider adding a bit more LKK sauce during marinade process (maybe 1/2 way through) to give the meat more flavor. The addition of the LKK Char Siu sauce in the baste creates a great flavor to finish with, but may burn easily during broil/char (keep a close watch) - Newest pics are more brown than red. Could be the difference between Lum's and Lee Kum Kee Char Siu sauce.  1⅓/21 to 3 day marinade with LKK (not Lum's), but marinade was watery and thin at the end. Consider adding a bit more LKK sauce during marinade process (maybe ½ way through) to give the meat more flavor. The addition of the LKK Char Siu sauce in the baste creates a great flavor to finish with, but may burn easily during broil/char (keep a close watch) - Newest pics are more brown than red. Could be the difference between Lum's and Lee Kum Kee Char Siu sauce.
5/9/21 - Char Siu 2.0 - good flavor, it took longer to cook, amount of garlic is a guess (try it with 2 TBS first)  5/9/21 - Char Siu 2.0 - good flavor, it took longer to cook, amount of garlic is a guess (try it with 2 TBS first)