slice the pork butt along the long way - around 1 knuckle of your index finger width
slab char siu sauce on both sides and marinate overnight (at least 12 hrs)
our version 375 F for 10 mins each side then brush honey and 425F for 5 mins each side
in confection oven [lisa]: 1. 365F for 20 mins 2. flip and brush leftover marinate sauce on; bake at 300F for 20 mins 3. brush on some honey 266F for 5 mins on each side
Amanda tastes: [oven] - use leftover marinate sauce (~1tbsp)+1 tbsp oil + 1 tbsp honey and mix well as the brushing sauce - brush sauce on both sides - bake at 392F for 10 mins - brush on sauce again, flip side and bake at 392F for 10 mins - brush oil on the surface to keep it moist, let it cool down then slice
cantonese style: - melt maltose, ginger slice, rock sugar, water in a pot till it's a coating syrup --- use it for brushing - bake at 356F for 10 mins on each side (20 mins total) - brush sauce on both sides, bake at 428 F for 8-10 min on each side (16-20 mins total) - after it's cooled, brush on the leftover sauce
another ref - bake at 428F for 20 mins, - brush sauce and flip, then bake for another 20 mins