Chinese Barbeque Pork: Char Siew

I think I'm begining to turn into a real snob. If I know I can make a particular dish I would rather cook it than order it when I'm at a restaurant. Now tell me I'm not a snob??? :)

So I made Char Siew the other day and Ed made a passing remark of how surprised he was that I would make it since he didn't think I liked it! Ok.....it's not that I don't like it, I just don't like to order it that often when it's such an easy dish to make! Pretty much marinate the meat, and grill it to perfection! hehehe...easy enough right?? ;) And oh yah, slice it before serving!

Recipe
Ingredients
-Boneless Skinless Pork Hock, washed and patted dried
-Char Siew sauce, any brand but I use Lee Kum Kee (just use to it and easy to find)
-Sugar, preferably brown sugar
-Light Soy Sauce

Method
-Mix all the seasoning in a bowl, test taste it to your liking and then add in the pork.
-Marinate it overnight or longer in the fridge.
-When ready to cook, take the pork from fridge to bring it to room temp and preheat oven to 425F.
-Wrap the pork loosely in aluminium foil and stick it into the preheated oven for 1-1.5hrs (depend on the size of the pork though). The idea is to cook the meat through at this point.
-Then open up the foil to expose the pork to the oven heat and reduce the oven temp to 375F.
-Basting the meat at a 20mins interval till pork is completely cooked through and slightly tender to touch.
-When meat is slightly darkened or reddened (that LKK brand tends to give the meat a slight reddish color, probably due to it's coloring agent) then it's ready to be served.
-Before slicing, cover the pork in foil and wait for juices to "seal" before slicing or the moistness of the pork would just flow out if cut immediately out from oven!


Note: The method above is based on personal experimentations and experiences and all approximate. The pork hock used is roughly around 2lbs, more or less. Amount of seasoning is dependent on individual taste. Enjoy your BBQ pork...;)