把2斤梅头肉，用清水洗干净 Wash the 1kg pork (use pork below the neck bone, tender and has sufficient fat known as Mui-Tao (Cantonese) or Mei-Tou (Chinese))
把梅头肉切成1寸半长条 Cut the pork into 1 inch strips
打开一罐李锦记叉烧酱 Open up a bottle of Lee Kum Kee Char Siew sauce
把梅头肉和叉烧酱拌匀，盖上保鲜膜，放入冰箱一个晚上。隔天，再拌匀，再腌制半天 Mix the pork and sauce thoroughly, cover with cling wrap, place into the fridge to marinate overnight. The following day, mix well and marinate for another half a day
把叉烧放入烤箱架上 Place marinated pork on a roasting rack
把烤箱温度调到180摄氏（180 degrees C） Set oven temperature to 180 degrees C
烤20分钟后，把肉翻面，继续烤20分钟，然后再翻面。把碗里的酱涂在正面上，烤10-15分钟，直到有点焦，再翻面，涂酱，烤10-15分钟 Oven roast for 20 minutes, flip over and roast for another 20 minutes. Baste the char siew sauce over the pork and roast for 15 to 20 minutes until it has slight charred marks and then flip the pork over for another 15 to 20 minutes.
将烤好的叉烧拿出，稍微凉一下，用刀斜片切，摆盘 Take out the char siew from the oven and let it cool down slightly. Use knife to cut slices diagonally and plate accoringly
最好用梅头肉，因为有脂肪。用其他的肉包括鸡翅），叉烧会比较干（但是比较健康）。为了要有漂亮的色泽，最后一定要涂一两层的酱再烤。腌肉要越久越入味，建议至少一个晚上 Best is to use Mui-Tao meat as it has sufficient fat to keep it moist after roasting. You can use other parts of pork as well (or even other meats like chicken wing), though the meat may taste a little drier (but healthier). To get the best color, it is important to baste the pork once or twice while roasting. To get the best flavor, you should at least marinate overnight (the longer, the better)