Hi Badtz
Marinade:
- ginger + shallot + garlic - crushed and squeezed for juice (5 - 6 bulbs each, a few thumbs of ginger - all sliced roughly and crushed with mortar & pestle)
- sugar (6 - 8 tablespoons)
- honey (6 - 8 tablespoons)
- dark soya sauce (6 - 8 tablespoons)
- light soya sauce (3 or 4 tablespoons)
- sesame oil (6 - 8 tablespoons)
- white pepper (generous pinches)
- dash of black vinegar
- whiskey (1.5 bottlecap-fuls, you can use Chinese cooking wine or cognac, really)
(rough measurements cos I went by approximation/guesstimation)
All in all the sauce needs to be enough to coat the meat that you're going to roast. I leave the meat to marinade overnight and bake it the next day.
Many charsiew recipes found online, hope you found this useful!
