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In a bowl, combine the 500g pork shoulder with the scallion sections, ginger slices, 2 tablespoons soy sauce, 2 tablespoons BBQ sauce (char siu sauce), 1 tablespoon rose liqueur or cooking wine, 2 tablespoons oyster sauce, 2 tablespoons honey, and 1 tablespoon dark soy sauce. Mix well to ensure the pork is fully coated.

Marinate the pork for at least 4 hours in the refrigerator, or preferably overnight for a more intense flavor.

Transfer the marinated pork along with all the marinade, the 10 shallots, and the 10 garlic cloves into a rice cooker. Close the lid and select the 'rice cooking' mode.

Once the first cooking cycle is complete, open the rice cooker and carefully flip the pork to ensure even cooking. Close the lid and run the 'rice cooking' mode a second time. The meat should be tender after two cycles.

Once the pork is cooked and tender, carefully transfer the pork and all the remaining sauce from the rice cooker into a pan.

Place the pan over low heat. Cook, stirring constantly, until the sauce caramelises and thickens, and the surface of the pork develops a slightly charred, glossy finish.

Remove the char siu from the pan, slice it into desired pieces, and drizzle with the caramelized sauce from the pan. Serve immediately with rice.


In a bowl, combine the 500g pork shoulder with the scallion sections, ginger slices, 2 tablespoons soy sauce, 2 tablespoons BBQ sauce (char siu sauce), 1 tablespoon rose liqueur or cooking wine, 2 tablespoons oyster sauce, 2 tablespoons honey, and 1 tablespoon dark soy sauce. Mix well to ensure the pork is fully coated.

Marinate the pork for at least 4 hours in the refrigerator, or preferably overnight for a more intense flavor.

Transfer the marinated pork along with all the marinade, the 10 shallots, and the 10 garlic cloves into a rice cooker. Close the lid and select the 'rice cooking' mode.

Once the first cooking cycle is complete, open the rice cooker and carefully flip the pork to ensure even cooking. Close the lid and run the 'rice cooking' mode a second time. The meat should be tender after two cycles.

Once the pork is cooked and tender, carefully transfer the pork and all the remaining sauce from the rice cooker into a pan.

Place the pan over low heat. Cook, stirring constantly, until the sauce caramelises and thickens, and the surface of the pork develops a slightly charred, glossy finish.

Remove the char siu from the pan, slice it into desired pieces, and drizzle with the caramelized sauce from the pan. Serve immediately with rice.
