Char Siew

I used pork loin for leaner char siew...pork belly would give a fattier and more fragrant char siew...I also like my char siew a little charred...so I pan fry it slight longer....

Ingredients:
800g pork loin fillet
3 cloves of garlic, chopped
500 ml water
3 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp oyster sauce
3 tbsp sugar
dash of sesame seed oil

1. Marinate all the ingredients (except the water) together for at least an hour.
2. Bring water to the boil, add the pork loin fillet and cook until water has dried up. If pork is still not cooked through, add more water and continue cooking. Lower heat and pan-fry until the meat is coated thoroughly with the caramelized sauce and slightly charred.