Combine all marinade ingredients and marinate pork in the refrigerator for at least 6 hours or overnight.

Add pork and marinade into a wok, and bring to a boil over high heat, with lid on. Once boiling, continue braising for around 45 minutes. You may flip the pork every 15 minutes or so to ensure the meat cooks evenly. If marinade becomes too dry, you may add some water.

After 45 minutes, remove the lid. The marinade should have reduced by a lot. Turn down the heat to low and cook until the marinade reduces to a thick, sticky sauce and the pork is slightly charred. Slice the char siew and serve with any remaining sauce. You can also sear the meat with a blowtorch for extra flavour.