I make - Easy Char Siew (Chinese Grilled Pork)

I am getting to know British Pork again. A half teaspoon of baking soda transforms all Asian pork dishes. The traditional method is to oven grill Char Siew. I prefer a stovetop version for quicker and more tender pork.

Easy Char Siew

450-500 g pork shoulder, slice into strips
1/2 tsp white pepper

1/2 tsp Chinese 5-spice

1/2 tsp sesame oil

1 tsp miso

1 garlic clove, grated
1 tbsp mild honey (or brown sugar)

1 tbsp brown sugar

1 tbsp soy sauce (gluten-free if needed)
1 tbsp oyster sauce
1 tbsp Chinese rice wine (or sherry)
1/2 tsp baking soda
1/2 cup water

Combine everything except water. Marinade the pork for a few hours or overnight.

Heat a frying pan on medium. Grease the bottom of the pan with a tablespoon of oil and put the pork slices on top. When the pan juice starts to bubble actively, pour 1/2 cup water in. Cover the pan to cook for 20-30 minutes. Uncover the pan during the last 10 minutes.