Honey char shu

Rub salt and coarsely ground black pepper into the pork

Pierce the pork evenly with a fork, then place on a tray and let it rest in the refrigerator for 1 hour

Heat 1 tablespoon of salad oil in a frying pan, add the pork fat side down and cook over medium heat. Turn the pork over to brown it on all sides

Put 2 liters of water and the meat from step 3 into a pot and bring to a boil. Once boiling, remove the scum, reduce the heat to low, and simmer for 1 hour to 1 hour 20 minutes

Put all the ingredients for the dipping sauce into a frying pan and bring to a boil

Place the pork from [4] into a zipper bag and pour in [5] while it is still hot. Remove the air, close the bag, and leave it for 1.5 hours

After absorbing excess water with a paper towel, use a brush to evenly spread the combined ingredients (A) over the surface of the meat

Lightly bake the surface in a preheated oven at 180℃ for about 5 minutes. Cut into bite-sized pieces and enjoy