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I salted two pieces of pork and let them sit overnight. Then tie them tightly with kitchen string. I then fried the pork in the pan until just brown outside. Meanwhile, boil a pot of water with ginger and green onion; put the browned pork in and shimmer for half hour. Let them cool aside while I prepared the marinade sauce. Mix soy sauce, mirin, rice wine, sugar, ginger and garlic, put the pork in and sit overnight. Slice the meat on the next day. These char siu are perfect with a bowl of noodle.