Char Siu
1kg mui tau pork (shoulder), score the surface, then slice into 1 ½ inch slices
Season the pork and bake for 20 mins. Baste with a mixture of the maltose and water.
Bake for another 5 to 10 mins.
2 ½ tsp. light soy
1 tsp. salt
1 tbsp. mo see
1 tbsp. sesame paste
2 tbsp. mui kwai lo wine (cooking wine)
1 tsp. chopped garlic
Red food colouring
3 tbsp. water
½ cup mac nga (maltose)
½ cup water